Lentils, chickpeas and kidney beans in a smoky tomato based sauce - slimming world and weight watcher free food!
- 1 medium onion chopped
- 3 cloves garlic chopped
- 2 medium carrots chopped
- 1/2 medium leek quartered length-ways & sliced
- 200 g red lentils washed
- 500 ml carton passata
- 1 litre water
- 2 teaspoons smoked paprika
- 1 teaspoon mixed herbs
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 x 400g tin chickpeas
- 1 x 400g tin kidney beans
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Cook the onion in a large pan with a bit of water. When the onion has softened, add the garlic, leeks and carrot, a splash more water if required and leave to cook for five minutes.
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Add the pre-washed lentils, along with the passata and water (you can add the water to the empty carton to get all the goodness out). Stir, cover and leave for 20 minutes.
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Sprinkle the paprika, herbs, pepper and salt over (adjust salt & pepper if necessary for very young children). Mix in and leave for a further 10 minutes.
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Lastly, mix in the drained chickpeas and kidney beans and allow to cook for another 5 minutes or so. Check the consistency and cook a bit more if you want a less saucy meal.
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Serve as it is, with extra veg, salad, or with rice, pasta or a jacket potato.
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Enjoy!
