Serves 6

0.5 syns for entire recipe

Extra Easy – syn free per serving (as only 0.5 syns for entire recipe)

Green – syn free per serving (as only 0.5 syns for entire recipe)

Ingredients

1 onion, finely chopped

1 yellow pepper, finely chopped

1 courgette finely chopped

1 carrot finely chopped

2 cloves of garlic crushed

2 sticks of celery, chopped

300g of cubed sweet potato

1 cup of green lentils

750ml of vegetable stock

350ml of passata

1 tablespoon of tomato puree (0.5 syns)

2 tablespoons of chilli powder

1/2 teaspoon of cumin

1/2 teaspoon of allspice

1 teaspoon of paprika

splash of balsamic vinegar

Frylight or Pam Spray

to serve:

Fat Free Natural Yoghurt

Method

Spray a large saucepan with Frylight or Pam Spray.

Add the onion, garlic, celery, courgette, yellow pepper, and sweet potato and cook for approx 5-6 mins until softened. Add a little bit of the stock if needed.

Add in the chilli powder, cumin, paprika and allspice and stir to coat.

Pour in the vegetable stock, passata, tomato puree and lentils and bring to the boil.

Add a splash of balsamic vinegar, reduce the heat, cover, and simmer for approx 1.5 – 2 hours, lentils should be nice and tender, as should all vegetables.

This is great served with rice or a jacket potato and a dollop of natural yoghurt on top. Or if you have a HEa spare, you could top with some grated cheddar cheese.

Filed under: Extra Easy, grains, beans or pulses, Green, lunch, main course, syn free, vegetables