1 large sweet potato, peeled and cut into 2cm chunks
3 cloves garlic, finely grated
2tsp each ground coriander and cumin
Pinch ground cinnamon
2 x 400g tin chopped tomatoes
1tbsp chipotle paste
250g pack cooked puy lentils
1 x 400g tins mixed beans, drained and rinsed
soured cream and tortilla chips to serve
100g cheddar cheese, grated
Handful fresh coriander leaves
1
Heat the oil in a large, heavy based casserole. Fry the onion, carrot and celery for 10 minutes until softened. Add the sweet potato and garlic and cook for a minute more.
2
Add the spices and cook for a minute before adding the chipotle. Stir through the tomatoes along with a splash of water. Cover and simmer gently, for 30-40 minutes until the vegetables are tender.
3
Once the sweet potato is tender and the sauce thick and rich, add the lentils and beans, stir through and simmer until heated through.
4
To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.
Serves 6
Prep Time: 1 Hour
