American Smoky Lentil and Sweet Potato Chilli

Shopping list

• 2 tbsp olive oil

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• 1 piece onion — diced

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• 3 clove garlic — minced

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• 400 g sweet potato — peeled and diced

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• 200 g red lentils — rinsed

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• 400 g tinned chopped tomatoes

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• 400 ml vegetable stock — vegan, low-salt

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• 2 tsp smoked paprika

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• 1 tsp ground cumin

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• 0.5 tsp chilli powder — adjust to taste

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• 240 g tinned kidney beans — drained

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• 1 bunch fresh coriander — chopped, to serve

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Step by step

1. 1

   Heat the olive oil in a large saucepan over medium heat and fry the onion for 5 minutes until softened.

2. 2

   Add the garlic, smoked paprika, cumin and chilli powder; cook for 1 minute, stirring constantly.

3. 3

   Stir in the sweet potato, lentils, tomatoes and stock. Bring to the boil.

4. 4

   Reduce the heat, cover and simmer for 20 minutes, stirring occasionally, until the lentils and sweet potato are tender.

5. 5

   Add the kidney beans and cook for a further 5 minutes until heated through.

6. 6

   Season to taste (remembering no added salt for babies), then serve in bowls topped with fresh coriander.