• 1 tbsp olive oil
• 1 large onion, chopped finely
• 1 orange/yellow pepper, diced
• 1 red pepper, diced
• 3 celery sticks, sliced
• 2 jalepeno chilli peppers, chopped finely
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 tbsp ground cumin
• 150g red lentils
• 750ml vegetable stock
• 400ml coconut milk
• 1 head of spring greens or alternative, shredded
• 2 x 400g kidney beans/pinto beans, drained
• 1 x small can of sweetcorn
• Juice of 1 lime
• Pepper to season

For the Dumpling Topping

• 170g 00 flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 35g vegan butter
• 130ml unflavoured and unsweetened non-dairy milk

Method

• To make the cobbler dough. Stir the flour, baking powder, and salt together in a large mixing bowl. Add the vegan butter and use your fingers to manipulate until the mixture resembles fine crumbs. Stir in the milk to form a dough.  Leave in fridge until ready to use.
• Heat the oil in a large oven proof pan/Remoska Tria and once hot, add the onion, celery, pepper and chillies.  Cook over a medium heat until they soften.
• Stir in the garlic, bay leaves, lentils, ground pepper and ground cumin, then add the vegetable stock.
• Bring to the boil and then lower to a simmer for 5 minutes.
• Add the Kidney beans, sweetcorn and coconut milk and leave to simmer and reduce for roughly 20 minutes until the red lentils have softened.
• Take the dough mixture and divide into roughly 8-10 pieces.  From into small balls and flatten slightly before placing them on top of the Veggie Chilli mix.
• Cook in Oven at 180 degrees for 25 minutes or with Tria Oven lid for 30 minutes.