Adding Puy lentils instead of mince makes this dish both hearty and healthy.
ALSO SEE: Root vegetable pasta bake
Ingredients
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, finely chopped
- 350 g sweet potatoes, peeled
- and diced
- 1 red pepper, diced
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1⁄2 tsp ground cumin
- 1⁄2 tsp ground cinnamon
- 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 2 tbsp tomato puree
- 125 g Puy lentils, washed and dried 2 × 400 g tins kidney beans, drained and rinsed
- 2 tbsp chopped fresh coriander
- To serve:
- Greek-style yoghurt, tortilla chips and coriander leaves
Instructions
1 Heat the oil in a large saucepan and gently fry the onion, garlic and a little salt and pepper for 10 min until soft. Add the carrots, sweet potatoes, red pepper and spices, then fry for a further 5 min.
2 Add the tomatoes, stock, tomato puree, lentils and kidney beans, and bring to the boil. Lower the heat, cover and simmer gently for 35 min.
3 Stir in the coriander. Serve with yogurt, tortilla chips and extra coriander if liked.
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Feature Image: Woman&Home
