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Ingredients
Method
- ½ chopped onion
- 1 celery stalk, chopped
- ½ red capsicum, chopped
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tsp sugar
- 400g tin of quality Italian chopped tomatoes
- 100g dried red lentils
- 200g chickpeas, drained
- 500ml chicken or veg stock
- ½ lemon, juice only
- Small handful of chopped coriander
- Whizz the onion, celery and capsicum to a puree in a food processor, then fry the puree in the oil for a few minutes. Stir in the tomato puree and sugar, followed by the tomatoes and lentils.
- Add the stock to the pan and bring to a simmer - covered - for 30 mins. Uncover, tip in the chickpeas and cook for 5 mins, then season to taste with salt, pepper and lemon juice. Scatter with coriander and serve with crusty bread for dunking.
55 mins
3 serving
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