Curried lentils, beans and chestnuts

Serves: 4

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Total Time: 105

Prep Time: 10

Cook Time: 95

• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2 clove(s) garlic, finely chopped
• 4 stick(s) celery, finely chopped
• 1 pinch(es) turmeric, coriander and cumin
• 2-3tsp medium curry powder
• 500 gram(s) bag green lentils, rinsed
• 2  x 410g can chickpeas
• 200 gram(s) pack whole ready-cooked chestnuts, halved
• 2.8l/5 pints of light hot stock (don't use too much stock or it will be too salty)

Method

1. In a very large saucepan, add olive oil then onion and cook till soft. Add garlic, celery and spices and cook gently for 5 mins. Next, stir through lentils, chickpeas and chestnuts, then pour in hot stock.
2. Season with some sea salt and freshly ground black pepper, then leave to simmer on low for about 11?2 hrs, till lentils are soft and most of stock has been absorbed. Leave to sit, then taste and season some more, if you think it needs it. Serve on its own in a bowl with crusty bread or some rice.

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