Finely chop onion and grate gloves of garlic. Heat a frying pan and add olive oil. When hot add the onion and garlic and saute until soft and reduce the heat to medium.
Drain and rinse the lentils and add add to the frying pan along with ground coriander, cumin and chilli powder and stir.
Add tomatoes and vegetable stock and once heated through reduce to a low heat.
Drain and rinse the kidney beans and chop cherry tomatoes, add to the pan and stir through.
Leave for approximately 30 minutes (stirring occasionally) until the sauce is a nice consistency and the liquid has reduced.
Serve with chopped fresh chives, coriander or spring onions and a side of your choice (see some side serving ideas below!)