A winter warmer that stores well!

YOU NEED

STEW

Olive oil

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

HOW TO

STEW

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.

MASH

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!