1 (400g) tin beans (e.g kidney, pinto, cannellini)
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Method Prep:20min › Cook:40min › Ready in:1hr
In a large frying pan over a medium heat, warm a little oil and add the onions, cook and stir for 4 to 6 minutes until softened. Add the garlic and carrots and continue to stir for a few minutes. Add the celery, peppers and mushrooms, if using, followed by the stock, spices, oregano and pepper. Cover and simmer for 20 to 30 minutes.
In the meantime cook the quinoa and lentils separately. In one saucepan, bring about 80ml water to boil and add the quinoa. Reduce the heat to low then cover and allow to simmer gently until the liquid has been absorbed. Top up with a little more water if necessary. The quinoa is ready when tender.
Place the lentils in a second saucepan and add just enough water to barely cover them. Bring to the boil over a high heat and simmer for about 15 minutes, topping up with just enough water to keep the lentils covered. Lentils are tender when done. Drain.
Add to quinoa, lentils and beans the vegetable mixture and simmer for 10 minutes to warm though (adding a little extra water if the mix gets too thick). Taste test and add more spices if needed to your taste. Ladle into warmed bowls and serve.
Keeps in the fridge for over a week and easy to reheat in the microwave in 1 to 2 minutes. Cover as beans might explode! Add some other spices if you like. Try paprika and turmeric. Turmeric has many benefits!