400 g (13 oz) can green lentils, rinsed and drained
200 ml (7 fl oz) water
400 g (13 oz) can tomatoes
1/2 teaspoon sugar
2 tablespoons tomato purée
400 g (13 oz) can kidney beans, rinsed and drained
cooked long grain rice, to serve
Heat the oil in a saucepan, add the onion and cook for 1 minute. Add the garlic and red pepper and cook for 1 minute, then stir in the spices. Add the beef and cook, stirring occasionally, for a further 4 minutes until browned.
Stir in the lentils, measurement water, tomatoes, sugar and tomato purée into the mixture. Bring to a simmer and cook for 10–12 minutes, breaking the tomatoes up with a wooden spoon. Stir in the kidney beans and cook for 2 minutes until heated through.