- Freezable
- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
- High-protein
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, finely diced or minced
- 1 large red onion, diced
- 2 medium carrots, finely diced
- 1 x 400g tin brown lentils, rinsed and drained
- 1 x 400g tin kidney beans, rinsed and drained
- 1 tbsp tomato puree
- 1 x 400g tin chopped tomatoes
- 1 tsp ground cumin
- 2 tsp smoked ground paprika
- 1 tsp dried oregano
- 1 tsp ground chilli powder or flakes (optional)
- 2 large red peppers, finely diced
- 1 avocado, thinly sliced
- 1 large handful coriander
- 2 limes, cut into wedges
Enjoying this recipe? We’ve got a book load more.
Our recipe book is packed with 100 simple, indulgent recipes developed by our nutritionists and dietitians. Grab your copy today for 25% off.
Buy your recipe book here
Method
Step 1
Heat the oil in a large saucepan, over medium heat. Fry the onion and garlic, until softened.
Step 2
Mix the carrots, lentils, beans, tomato puree, chopped tomatoes, and spices into the saucepan, and cook for 3mins, stirring constantly.
Step 3
Reduce the heat to low, season with salt and pepper, and add the peppers. Cook for a further 10mins, or until the liquid has reduced slightly.
Step 4
Serve with avocado, lime wedges, and fresh coriander sprinkled on top.
