Mexican bean and vegetable stew

Name: Mexican bean and vegetable stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 tbs olive oil; 1 large onion, chopped; 2 garlic cloves, crushed; 2 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 3/4 cup (150g) green lentils; 680g Ardmona Diced Tomatoes; 600ml vegetable stock; 1 large red capsicum, cut into 1cm pieces; 500g kumara, cut into 1cm pieces; 400g can red kidney beans, rinsed, drained; 2 tsp hot chilli sauce; 2 tbs chopped coriander leaves, plus extra sprigs to serve; Chopped avocado, to serve

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 4

Cost: $9.38 /serving

Author : delicious. team

family friendly vegetarian easy

Instructions

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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.

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