Directions

1. Heat the oil in a large saucepan or flameproof casserole and gently fry the onion and garlic until soft but not coloured.
2. Add the chilli powder, cumin seeds and cinnamon to the pan and fry for 2 minutes. Add the celery, carrots and red pepper and cook slowly for 7-10 minutes.
3. Then add the lentils and beans and mix in well. Pour the passata and stock and bring the mixture to the boil. Season well, cover the pan and simmer for 40-50 minutes, stirring occasionally.
4. Add the bulgar and cook for a further 10 minutes, or until the bulgar is soft. Adjust the seasoning and serve hot topped with sour cream and a sprinkling of coriander and grated cheese.
5. To make in the slow cooker: 1 tin kidney beans 125 g dried lentils 400 ml passata 250 ml stock 50g bulgar 5 hours on high