1 White Onion
3 Cloves of Garlic
1/4 Red Chilli
1tbp Olive Oil
1tsp Ground Paprika
1tsp Group Cumin
1tsp Ground Oregano
1tsp Ground Basil
1 400g Tin of Tomatoes
1 400g Tin of Black Beans
1 200g Tin of Lentils
1 200g Tin of Sweetcorn
1 Pint of Vegetable Stock
Large Handful of Kale
Salt and Pepper
Dice the onion into small pieces before chopping the courgette and carrots roughly into chunks.
Drain the beans/ sweetcorn and wash the kale.
Add some olive oil to a pan, crush in the garlic and add your chilli.
Pour in the onions and stir fry until golden.
Add the ground spices, carrot and courgette and give it a good stir.
Pour the tinned tomatoes in the pan along with the vegetable stock.
Simmer for 15 minutes.
Stir thoroughly and then add the beans, lentils and sweetcorn.
Season with salt and pepper.
Leave the soup to simmer for a further 10 minutes, adding the kale when there is only 2 minutes of cooking time left.
Serve with some chopped avocado and pumpkin seeds and enjoy!
This recipe is great to batch cook, freeze into portions and grab on a busy day!