- 3 onions
- 3 garlic cloves
- A handful of flat leaf parsley
- 400g vine tomatoes
- 1 butternut squash
- 400g tin of kidney beans
- 400g tin of aduki beans
- 2 tsp smoked paprika
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tbsp cocoa powder
- Sea salt
- Freshly ground pepper
- 75g dried red lentils
- 1 ltr boiling water
1. Peel the onions and finely chop them. Peel the garlic cloves and crush or finely chop them. Finely chop the flat leaf parsley stalks (set the leaves aside for later). Roughly chop the tomatoes.
2. Top and tail the squash, then peel it. Slice in half lengthways and scoop out the seeds. Coarsely grate the flesh (if you have a food processor, whizz it through the grater attachment to make this extra easy). Otherwise, chop it into small chunks. Drain and rinse the kidney and aduki beans.
3. Pour 1 tbsp oil into a large pan over a medium heat. Add the onions, garlic, parsley stalks and 2 tsp each smoked paprika and ground cumin, with a good pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till slightly softened.
4. Add the beans, squash and tomatoes. Cook for a further 5 mins, stirring every so often.
5. Stir in 1 tbsp cocoa powder and the lentils. Pour in 1 ltr boiling water. Bring to a simmer, then reduce the heat and cook gently for 40 mins, stirring occasionally. While the hot pot cooks, finely chop the parsley leaves.
6. Taste the hot pot and add more salt or pepper if needed. Ladle into bowls and serve topped with the chopped parsley.