2 tbsp light Rapeseed oil

1 Onion, chopped

4 Garlic cloves, crushed

2 tsp Chilli powder

1 tsp Hot smoked paprika

1 tsp Cumin

1 tsp Oregano

1 tsp Cayenne

2 Medium sweet potatoes, peeled and cut into 2cm dice

1 Litre Vegetable stock

2 x 400gm tins of chopped tomatoes

400gm Green or Brown lentils – or a mix of both

1 x 400gm tin of Kidney beans, drained and rinsed

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Preheat the oven to 180°C.  Peel and dice the sweet potatoes place on a baking tray and coat with a 1 tbsp rapeseed oil and season with salt and pepper.  Roast in the oven for around 30 minutes, turning halfway through.

 

In the meantime, heat the remaining oil in a large pot over a medium heat and when hot, add the onion.  Sauté for around five minutes until softened, add the garlic and cook for another couple of minutes.  Finally add all the spices.  These can be adjusted for your taste, adding more or less of whatever you prefer.  Coat the onions and garlic and cook for another 30 seconds to release the flavour.

 

Add the lentils, the chopped tomatoes and stock to the pot, along with 1 tsp of salt and some black pepper, bring to the boil and simmer, uncovered, for 25 – 30 minutes, until the lentils are al dente.  By now the sweet potato should be cooked.  Fold in the potatoes and the kidney beans and cook for another 5 minutes.

 

Serve in warmed bowls with any toppings of your choice and some taco chips. 

 

You can switch out kidney beans for pinto or black beans, if you want.  But all of them are super good for your cholesterol!

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To serve, chopped coriander, finely sliced spring onions, cubed avocado or any other topping you want.