Ingredients:
- 400g red kidney beans
- 400g brown lentils
- 500g turkey mince
- 1 tbs tomato poase
- 700ml passata
- 1 eggplant
- 1 red onion
- 1 zucchini
- 3 mushrooms
- 1/2 brown onion
- 1 tbs homemade vegetable stock
- 1 tbs nutritional yeast flakes (optional)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp marjoram
Method:
Finely dice all vegetables (to save time, use a food processor!).
Heat a tablespoon of macadamia or coconut oil in a large frypan.
Add vegetables and stir for a couple of minutes.
Add spices and stock and cook until fragrant.
Add Turkey Mince and stir until browned.
Add Passata & Tomato Paste and cook for 5 minutes.
Drain and rinse lentils & kidney beans and add to pan.
Stir through and leave simmer for 15-20 minutes.
Serve with pasta (I like spelt pasta) or rice, or omit and add a side salad.
Serves 10-11