Vegan chilli with lentils and sweet potatoes

Ingredients (serves 4)

• Red lentils (dry)150 g
• Red kidney beans, cooked / tinned480 g
• Sweet potatoes500 g
• Tinned tomatoes800 g
• Onion150 g
• Bell pepper150 g
• Rapeseed / sunflower oil15 g

Also: Garlic, cumin, smoked paprika, chilli, oregano, salt, water

Method

1. Get ready: dice the onion and pepper and mince the garlic. Peel the sweet potatoes and cut them into 2 cm cubes. Rinse the lentils; rinse and drain the beans.
2. In a large pan, heat 1.5 tbsp oil (15 g) over medium heat. Soften the onion, pepper and garlic for 5 min.
3. Add the cumin, smoked paprika, chilli and oregano. Stir over medium heat for 1 min until fragrant.
4. Add the sweet potato cubes, lentils, 800 g tomatoes and 400 ml water. Bring to the boil over medium heat (about 5 min).
5. Cover and simmer over low heat for 25 min, stirring now and then, until the lentils and potatoes are soft. If it's too thick, add a splash of water.
6. Add the beans and cook over low heat for another 5 min. Season lightly with salt and taste.
7. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days, or freeze in portions.