Erla Steinunn's recipe collection

Ingredients:

1 onion, sliced

2 garlic cloves, grated

1 small spring onion, finely sliced

1 small red chili, finely chopped

1 tbsp oil

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp smoked paprika

½ tsp cinnamon or ¼ stick

1 tbsp oregano

½ nutmeg, grated

1 tbsp tomato paste

125 g green lentils

125 g red lentils

1 can kidney beans

1 can black beans

1 can diced tomatoes

600 ml vegetable broth

Salt and pepper to taste

Instructions:

Soften the vegetables in the oil, then add the spices and sauté for another 2 minutes.

Add the tomatoes, beans, lentils, and broth, bringing it to a boil.

Lower the heat and let it simmer on low for about an hour, or until the dish has thickened and reduced nicely.

Serve with rice or use as a filling for baked potatoes. It’s great topped with sour cream and fresh lime.