Peel and mince the onion and garlic. Wash and finely chop the celery. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onions and celery and fry for 5 min. Add the garlic and fry for 2 min further.
2 Add and stew
Add the tomato paste, brown sugar, tomato passata, drained lentils, black beans, smokedpaprika, cumin, coriander, chilli flakes (adjusting the amount to your liking), salt and pepper. Simmer for at least 30 min.
3 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Divide the cooked rice among plates and top with the chili. Finish with a dollop of soy yogurt.
Tips for fussy eaters
Cook two batches and keep one mild.
This one reheats well!
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