Mexican Lentil Stew

My Mexican lentil stew makes a quick and healthy dinner for those busy nights. Full of essential vitamins and minerals to fuel and nourish your body.

Ingredients

• 1 brown onion, diced

• 4 garlic cloves, minced

• 2 tsp cumin

• 2 tsp smoked paprika

• 1-2 tsp chilli flakes

• 4-5 tbs tomato paste

• 2 cup capsicum, roasted (homemade or canned)

• 2 cup mushrooms

• 2 cup celery

• 1/2 cup fresh coriander

• 1 cup French lentils

• Optional toppings: coriander, avocado, lime, corn chips

Place a deep pan on the stove on med-low heat.

Add the onion and garlic cloves and a splash of oil or water and cook until translucent. Turn the heat to low and add the spices and tomato paste with another splash of water to thin the tomato paste.

Stir in the veg and lentil and add enough water to cover the ingredients. Simmer on low for 30 minutes or until the lentils are fully cooked.

Once cooked, stir in the fresh coriander, leaving a small amount aside for serving.

When serving, top with fresh coriander, avocado, lime and crushed corn chips.

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