Serves 4
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon smoky paprika
1 brown onion, diced
pinch chilli powder or chilli flakes (to taste)
1 carrot, diced
1x 400g tin diced organic tomatoes
2x 400g tin organic brown lentils, rinsed and drained
1x 400g tin organic kidney beans, rinsed and drained
2 tablespoons chopped jalapenos
250ml vegetable stock
sea salt and black pepper
To serve : avocado or guacamole, fresh lime wedges and coriander
Place olive oil in a large saucepan or casserole dish on medium heat, add spices and cook 30-60 seconds or until fragrant. Add the brown onion and carrot and cook 4-5 minutes, until soft then add the tomatoes, lentils and kidney beans. Saute 3-4 minutes, add jalapeƱos and pour in vegetable stock, bring to a gentle boil, then reduce to simmer for 30 minutes. Serve with sweet potato wedges, avocado, fresh lime and coriander sprigs.
Mains
No Comments