2-3 cups cooked kidney beans
1 cup brown lentils, washed and picked over
½ to 1 cup rice, washed
1-2 large onions, chopped - save some for the garnish
2 carrots, sliced
3 cloves garlic, minced
2 teaspoon turmeric
2 teaspoon cumin
1 teaspoon cinnamon
2-3 shakes cayenne
½ teaspoon non iodised salt
2 16 oz cans tomatoes, drained
2 heaped tablespoons tomato purree
½ bunch flat leaf parsley, chopped
4-6 cups vegetable or chicken stock 
2-4 tablespoons olive oil

Sauté the onions in the olive oil over medium flame until soft, about 5 minutes. Add the carrots and garlic. Stir well and add more oil if needed. Add dry spices, turn down heat, and stir constantly to be sure not to burn spices. Cook for 3 or 4 more minutes until spices lose their raw aroma. Add kidney beans and stock or wine/water to cover. Bring to a boil, cover and simmer for 30 minutes. Add lentils, rice, tomatoes and tomato paste. Check liquid level to be sure to have an inch of liquid over the beans. Bring to a boil and simmer for another 30 min. Add parsley and check for seasonings – salt and cayenne. You might want to add some sweet red pepper if you want to boost the vegetables.