1 onion

4 large garlic cloves

1 carrot

2 stalks celery

1 red bell pepper

400 g beans

1.5 dl lentils (beluga)

1.5 dl soy protein granules

800g tomato (2 cans)

1 vegetable broth cube

1-2 tl chili

salt

1 rkl ground cumin

1 tl oregano

black pepper

basmati rice

Rinse lentils and boil them as instructed.

Dice onion, garlic, carrot, celery and red ball pepper.

In a large saucepan over medium heat, add onion, garlic, celery, and carrots, and sauté until soft and translucent, about 5 minutes.

Add soy protein granules and some oil. Let the oil soak for few minutes, then add 1.5 dl of water.

Add the bell pepper, diced tomatoes, tomato paste and spices. Sauté for couple minutes to allow the seasonings to meld.

Add the broth and beans. Stir well to combine. Increase heat to a boil, then reduce heat to a simmer. Cover and let the mixture simmer until it has thickened and liquid has reduced, about 15-20 minutes. Simmer for up to an hour for deeper flavor, stirring occasionally and adding more water if needed. Taste and adjust seasonings to preference.

Top with desired toppings.