Mexican bean and vegetable stew

Step 1

Heat the oil in a saucepan over medium heat. Add the onion, garlic and spices, season, then cook, stirring, for 5 minutes or until soft. Add the lentils, passata and stock. Bring to the boil, then cover and cook for 20 minutes or until the lentils are starting to soften.

Step 2

Add the capsicum, kumara, beans and chilli sauce. Bring to the boil and cover, then cook for a further 20 minutes or until the lentils and vegetables are tender. Season, then stir in the coriander and remove from heat.

Step 3

Serve the stew topped with avocado and coriander sprigs.