Turnip, black bean and lentil chilli
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 leek, chopped
- 2 garlic cloves, grated
- Tsp ground cumin
- Tsp dried chilli flakes
- Tsp dried mixed herbs
- 350 turnips, trimmed and cut into small cubes
- 150g lentils
- 600ml passata
- Salt and pepper
- Heat the oil in a large saucepan over a medium heat, before adding the onion, leek, herbs and spices. Stir well, then turn the heat down and cover. Cook for 5 minutes or so until softened.
- Add the diced turnips and lentils then stir in the passata and 300ml water. Bring up to the boil, then turn the heat down, cover and cook for 30 minutes, stirring occasionally.
- Add the drained black beans for the final 5 minutes, before serving the chilli with wholegrain rice or quinoa. Delicious!