Ingredients
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2 teaspoons extra virgin olive oil
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1 large onion, finely chopped
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1 (28 ounce) tin crushed tomatoes
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1 cup vegetable stock
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1 1/2 cups dry lentils, rinsed and drained
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2 cups corn
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1 large red pepper, chopped
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1 (4 1/2 ounce) can green chilies
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon salt
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1/4 cup finely chopped coriander
Instructions
- Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
- Reduce to a simmer,and cook covered for 20 minutes.
- Add the corn,pepper,chillies,cumin and ground coriander and salt.
- Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
- Stir in the chopped coriander and serve.