Lentilles et haricots piquants à l’Actifry

Ingrédients

• 1 tbsp vegetable oil (canola oil)
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 1 red or green chilli (deseeded and finely chopped (leave out if you like it a little less fiery))
• 2 tbsp jerk seasoning marinade paste
• 2 tsp turmeric
• 4 fresh tomatoes (chopped)
• 265 g green lentils (1 can )
• 130 g canned red kidney beans (1/2 can )
• 240 g canned black eye beans (1 can )
• 240 g gungo peas (aka pigeon pea) (1 can )
• 270 g green pigeon peas (1 can )
• 700 ml vegetable stock (hot)

Préparation

1. 1

   Put the oil, onion, garlic, chilli and jerk marinade into the bowl of the Actifry and close the lid.

2. 2

   Set to manual mode, temp 220C/425F, set the timer to 10 minutes and press start.

3. 3

   Add the turmeric, tomatoes and all of the lentils, beans and peas, plus the hot stock, and close the lid.

4. 4

   Set to manual mode, temp 220C/425F, set the timer to 20 minutes and press start.

5. 5

   Taste to determine if you'd like to add a little more moisture to the dish. If so, simply stir in a splash of freshly boiled water.