Fiery chillies can irritate the skin, so always wash your hands well after handling them and take care not to touch your eyes. If you like really hot, spicy food, then add the seeds from the chilli, too.
30 ml (2 tbsp) vegetable oil
1 onion, chopped
400 g (14 oz) can chopped tomatoes
2 garlic cloves, crushed
300 ml (1/2 pint) 1 1/4 cups white wine
about 300 ml (1/2 pint) 1 1/4 cups vegetable stock
115 g (4 oz) red lentils
2 thyme sprigs or 5 ml (1 tsp) dried thyme
10 ml (2 tsp) ground cumin
45 ml (3 tbsp) dark soy sauce
1/2 hot chilli pepper, finely chopped
5 ml (1 tsp) mixed spice
15 ml (1 tbsp) oyster sauce (optional)
225 g (8 oz) can red kidney beans, drained
10 ml (2 tsp) sugar
1. Heat the oil in a large saucepan and fry the onion over a moderate heat for a few minutes until slightly
2. Add the tomatoes and garlic, cook for 10 minutes, then stir in the wine and stock.
4. Add the lentils, thyme, cumin, soy sauce, hot pepper, mixed spice and oyster sauce, if using.
5. Cover and simmer for 40 minutes or until the lentils are cooked, stirring occasionally and adding more water if the lentils begin to dry out.
6. Stir in the kidney beans and sugar and continue cooking for 10 minutes, adding a little extra stock or water if necessary. Season to taste with salt and serve hot with boiled rice and sweetcorn.