Family friendly Main Mexican

Mexican bean and vegetable stew

Name: Mexican bean and vegetable stew
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: /mexican
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 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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by delicious. team

delicious. team

Oct 09, 2015

If you're craving Mexican then this meal is for you. A great healthy family dinner recipe for everyone.

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

Method

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.
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.
3.

Serve the stew topped with avocado and coriander sprigs.