A winter warmer that stores well!
2 cloves garlic
2 cans whole peeled tomatoes
2 cans brown lentils (rinsed and drained)
1 red capsicum, sliced
200g sliced mushrooms
1/2 cup kalamata olives
salt and pepper
COCONUT SWEET POTATO MASH
2 diced sweet potatoes
1/4 cup coconut milk
Saute’ chopped garlic and onion in olive oil for 2-3 minutes.
Stir in tomatoes, lentils, capsicum and mushrooms.
Simmer for 10-15 minutes adding salt and pepper.
Add in olives before serving.
Half fill a saucepan with water and bring to the boil. Add the sweet potato and cook until soft.
Drain and mash in the pan gradually adding the coconut milk (or milk of choice)
Divide mash evenly and ladle over the lentil stew. Delish!