1 tbsp olive oil
1 clove garlic, finely chopped
Thumb-sized piece ginger, finely chopped
1 large onion, chopped
2 baby marrows, diced
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 tbsp chilli powder
100g red lentils, washed and drained
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
195g can sweetcorn, drained
420g can butter beans, drained
400g can kidney beans in water, drained
1. Heat the oil in a large pan.
2. Cook the garlic, ginger, onion, baby marrow and peppers for about 5 mins until starting to soften.
Add the chilli powder and cook for 1 min more.
3. Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
4. Add the sweetcorn and beans, and cook for a further 10 mins.