Prep: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 4 adults

DESCRIPTION

Quick & easy, this hearty and nutritious red lentil and vegetable stew is a family favourite for those colder evenings.

INGREDIENTS

1 tbsp olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 garlic clove, finely chopped

2 tsp ground cumin

1 tsp smoked paprika

1 medium sweet potato (approx. 200g), peeled and cut into small bite-size pieces

1/2 red pepper, finely diced

100g red split lentils

1 tin chopped tomatoes (400g)

400ml low salt vegetable stock

Optional extras:

freshly chopped coriander

full fat natural yogurt

rice

METHOD

1. Heat the olive oil in a large saucepan over a medium heat.

2. Add the onion and carrot and cook for 4-5 mins until slightly softened.

3. Stir in the garlic, cumin & smoked paprika and cook for another minute.

4. Add the sweet potato, red pepper, lentils, chopped tomatoes and stock. Bring to the boil and then reduce to simmer for 20 minutes. Serve on a bed of rice with some natural yogurt and freshly chopped coriander.

NOTES:

• Suitable for freezing

• Great for batch cooking

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