Step 1

Place onion, celery and carrot into a food processor and pulse until finely chopped.

Step 2

Heat a non-stick frying pan with olive oil on a low-medium heat and add vegetables and crushed garlic.

Step 3

Cook for 3-5 minutes until softened. Add mince and brown.

Step 4

Add cumin, paprika, lentils, kidney beans, tomato puree, stock and water.

Step 5

Bring to the boil, season to taste.

Step 6

Reduce heat and simmer uncovered for 10 minutes, stirring every now and then to make sure the mixture doesn’t catch on the bottom.

Step 7

Serve in bowls with some coriander, a spritz of lime juice, sprinkling of chilli (if using), salsa and a big green salad.