Ingredients
- 1 tabs olive oil
- 1 brown onion
- 2 cloves garlic
- 1 red capsicum
- 1 sweet potato medium size
- 1 can red kidney beans
- 1 can lentils
- 1 can tomato soup
- 1 tabs ground cumin
- 2 tsp ground coriander
- 2 tsp sweet paprika
- chili flakes just a pinch (add more if you like it hotter)
Instructions
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Heat the oven to 180 Celsius.
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Cut the sweet potato in half lengthways and place onto a baking tray, sprinkle with a little olive oil and salt and pepper and bake till cooked and golden in colour.
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Drain the lentils and set aside.
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When the sweet potato is cooked and cooled, remove the skins and lightly mash with a fork but keep it kind of chunky in texture.
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Heat the oil in a largish frypan over medium heat. Add the onions, garlic and capsicum and stir and cook for around 5 minutes.
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Add the spices, cumin, coriander, paprika and chili flakes and cook for a minute or till the aromatic.
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Add the lentil, kidney beans and sweet potato to the pan along with the can of tomato soup and cook gently till combined and thickened slightly. Around 5 minutes or so.
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Serve with guacamole, corn chips, shredded lettuce, chopped tomatoes, lime wedges and soft fluffy rice. Whatever your fancy.