Kenny returns from two years in East Africa and catches
up with Marcia’s news - October 2009
Ingredients: 1 tablespoon olive oil, 1 onion
(peeled and chopped), 1 green or red pepper (de-seeded
and chopped), 1 garlic clove (crushed), 1 x 425 grams
tin of tomatoes', 225 grams dry red kidney beans
(soaked, cooked and drained) or a 425 grams tin of
beans, 100g whole green lentils, 1 teaspoon paprika,
½ - 1 teaspoon chilli, salt and pepper. Sour
cream and fresh coriander to garnish.
1. Place the lentils in plenty of water, bring to the
boil and simmer for 40 - 45 minutes.
2. When the lentils are nearly cooked heat the oil in a
large saucepan and fry the onion, garlic and pepper for
10 minutes, then add the tomatoes.
3. Now drain the kidney beans and lentils and add to the
frying pan, adding the paprika and chilli powder.
4. Season and then simmer for approximately
15 minutes. Serve with jacket potato or rice, garnishing
each serving with the fresh coriander and a dollop of