Sweet Potato & Lentil Chilli

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Bell pepper(1)
• Sweet potato(2)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Green Lentils(180 g)
• Kidney Beans(2)
• Canned tomatoes(2)
• Vegetable Broth(500 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lime(1)optional
• Coriander(10 g)optional

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, chop the {Bell pepper}, and peel and cut the {Sweet potato} into small bite-size pieces. Drain and rinse the {Kidney Beans}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Bell pepper}, and {Sweet potato} with half the {Salt} and cook until the onion softens and the edges of the sweet potato start to turn glossy. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Chili flakes} for the final minute.

   ~8 min

3. 3

   Add the {Lentils}, {Kidney Beans}, {Canned tomatoes}, and {Vegetable Stock}. Bring to a boil, then reduce to a gentle simmer.

   ~2 min

4. 4

   Simmer uncovered for 20 minutes, stirring once or twice, until the {Lentils} are tender, the {Sweet potato} is soft, and the chilli has thickened. Season with the remaining {Salt} and the {Black pepper}.

   ~20 min

5. 5

   Squeeze over the {Lime} if using, then ladle into bowls and finish with the {Fresh cilantro}.

   ~0 min