Ingredients: 450 g (1 lb) lentils 1.1 L (40 fl.oz.) fresh vegetable stock 4 garlic cloves, crushed 675 g (1-1/2 lb) sweet potatoes, peeled and cut into cubes 550 g (1-1/4 lb) tomatoes, chopped 325 g (12 oz) capsicum (sweet peppers) deseeded and chopped 325 g (12 oz) onions, chopped 1 tbsp freshly grated ginger 1 teasp cayenne pepper 1 level teasp ground cumin Salt Freshly chopped coriander to garnish Directions:1. Place the lentils, stock and garlic in a large saucepan, bring to boil stirring, reduce the heat cover and simmer for 20 minutes. 2. Add the sweet potatoes, tomato, peppers, onions, ginger, cumin, cayenne pepper and salt. Bring back to simmering point and continue to cook, uncovered, for a further 30 minutes or until the sweet potato is soft. 3. To serve: garnish with chopped coriander and serve with rice or couscous. |