small bunch fresh coriander - stalks finely choppedand leaves separated and roughly chopped
2garlic cloves,peeled and crushed
1red chilli,finely chopped (remove the seeds for a milder flavour!)
2tspof each of the following spices: ground cumin,chilli powder, smoked paprika, dried oregano, (don't worry if you're missing one or two, this will still taste great!)
400gtin chopped tomatoes
400gtin borlotti beans,drained and rinsed
1vegetable stock cube
In a large saucepan or casserole dish, heat the oil and add the onion, leek, pepper, coriander stalks, garlic, chilli and spices. Fry gently for 4-5 minutes, adding a little water if the mixture becomes too dry.
Add the tomatoes, then refill the empty tin with water, tip this into the pan, re-fill it again to half-way and add this too. Tip in the borlotti beans, lentils, stock cube and marmite, then bring to the boil.
Turn down to a low heat, cover and cook for 1.5 - 2 hours until the lentils are tender and sauce has thickened. You may need to remove the lid for 10-15 minutes if there is too much liquid, or else add a little water if it is too thick/dry. Taste and season with salt and black pepper.
Stir through the coriander leaves just before serving - perhaps with rice, tortilla wraps, guacamole or fresh avocado, a squeeze of lime juice, finely chopped spring onions, or a dollop of soya or coconut yoghurt.