Ingredients
2 tsp olive oil
1 large onion
finely sliced
2 large garlic cloves
minced
1 tsp freshly grated ginger
800g potatoes
washed, dried and cubed
1 tsp smoky paprika
1 tsp ground cumin
½ tsp chilli powder
optional
1 tin (400g) diced tomatoes
1 cup (250ml) vegetable stock
1 can (400g) brown lentils
drained and rinsed
⅓ cup light sour cream
for serving
1 avocado
sliced, for serving
1 tbsp coriander
chopped, for serving
1 lime
quartered, for serving
Allergy Advice
Contains Dairy
Equipment
- 1 large fry pan or saucepan
- 1 slow cooker (optional)
Instructions
- Heat oil in large fry pan or saucepan and add onion, garlic and ginger with a pinch of salt. Cook on low heat for 8-10 minutes until onions are soft and translucent.
- Add potatoes, paprika, cumin and chilli powder and stir through well. Cook for 5 minutes, stirring every now and then to make sure the potatoes don’t catch on the bottom of the pan. Add tomatoes, stock and lentils, stir through and bring to the boil.
- Reduce heat, cover and simmer for 30 minutes until potatoes are cooked and sauce has thickened – again, stir every now and then to make sure the potatoes aren’t catching on the bottom of the pan.
- Serve this up in big bowls with slices of avocado, a dollop of light sour cream, a sprinkling of coriander and a spritz of lime.
Notes
Tip
This works really well in winter if you pop it in the slow cooker so everyone can serve themselves when they are ready.
Variation
You can also serve this with guacamole and corn chips.
