Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 2 green peppers
• 2 yellow peppers
• 2 carrots, roughly chopped
• 2x400g tinned tomatoes
• 4tbsp tomato puree
• 200ml vegetable stock
• 340g sweetcorn
• 200g button mushroom
• 410g can green lentils
• 420g can red kidney beans
• 420g cannelloni beans

Instructions

1. Add 2 tsp of olive oil to a non-stick saucepan and place over a medium heat.
2. Cook the onion and veg stock and garlic until the onions are soft.
3. Add the cumin, peppers and carrots and cook for 5 minutes, stirring.
4. Add the chopped tomatoes, tomato puree, and sweetcorn.
5. Bring to the boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
6. Stir the mushrooms in and simmer for a further 5 minutes, then season.
7. Add the lentils, cannelloni beans and kidney beans and simmer for 5 minutes.
8. Garnish with fresh coriander and chopped red chilli.
9. Serve with rice or a sweet potato.