3 T. olive oil
2 onions, chopped
2 garlic cloves, crushed
1–2 green chilies, de-seeded and chopped
1 tsp. cumin seeds
2 celery stalks, sliced
3 carrots, peeled and chopped
1 red sweet pepper, chopped
1 14-oz. can kidney beans, drained and rinsed
1 14-oz. can black beans, drained and rinsed
2 oz. green lentils
10 oz. fresh vegetable stock
Salt and pepper to taste
Heat the oil in a large saucepan. Add the onion and garlic and sauté until soft and transparent. Add the chili and cumin to the pan and fry for 2 minutes then add the celery, carrots and capsicum, partially cover and cook for 10 minutes. Add the beans and lentils to the pan and mix well then pour in the stock and season to taste with salt and pepper. Bring the mixture to a boil, stirring constantly then reduce the heat, cover and simmer for 50-60 minutes. Serves 4.
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For more than 25 years, Dr. David Williams has traveled the world researching alternative therapies for our most common health problems—therapies that are inexpensive and easy to use, and therapies that treat the root cause of a problem rather than just its symptoms. More About Dr. Williams
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