Finely chop or blitz the onions, celery, carrot and garlic
Heat some rapeseed oil in a large saucepan and saute the onions, celery and carrot until soft - this will usually take 5 to 10 minutes
Add the garlic, chilli and cumin powder and fry for another 2 minutes
Next add the tinned tomatoes, chipotle paste, tomato puree and sundried tomatoes and mix well. Add some water (maybe 200ml) and bring to the boil
Add the red lentils and turn down to a simmer.
Simmer for at least an hour with a lid on, making sure to add water if needed. After 30 minutes, add the kidney beans and season with some salt and pepper
Serve with some rice, baked potatoes, crusty bread or homemade wedges or chips