Mexican Bean and Lentil Stew
- 2 tbsp olive oil
- 1 chopped onion
- 2 crushed garlic cloves
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 150g green lentils
- 680g tinned tomatoes
- 600ml veg stock
- 1 red capsicum, cut into 1cm pieces
- 500g kumara, cut into 1cm pieces
- 400g tin of kidney beans, drained
- 2 tsp chilli sauce
- 2 tbsp chopped coriander
- Chopped avocado, to serve
- Heat the oil in a saucepan and cook the onion, garlic, spices and some seasoning for 5 mins. Add the lentils and tinned tomatoes with the stock, and cook - covered - for 20 mins.
- Add the capsicum, beans, chilli sauce and kumara, and cook for another 20 mins with the lid on. Season well, then stir in the coriander and take off the heat. Serve topped with more coriander and the avocado.
1 hr
4 serving