Mexican orange jackfruit lentil stew

12.03.2018
  • Serves 10

Ingredients

  • Extra virgin olive oil tin 40ml
  • Onions sliced 6mm fresh 150g
  • Mexican chilli oil paste 200g
  • Red lentils 160g
  • Tomato purée 40g
  • Jackfruit chunks tinned 300g
  • Major light vegetable stock base 500ml
  • Everyday Favourites chopped tomatoes 400g
  • Fresh chopped coriander 20g
  • Sweet potato chunks 2” chunks roasted 500g
  • Cauliflower florets chargrilled 150g

Method

  1. Heat a large saucepan and add the oil.
  2. Sauté the onions until soft then add the paste and cook for five minutes.
  3. Add the red lentils and cook for a further five minutes.
  4. Stir in the tomato purée and cook on a low heat for 10 minutes. Stir so it doesn’t catch on the bottom, add the jackfruit.
  5. Then add the stock, tomatoes and cook the lentils until they are soft. Then add the cauliflower and sweet potato, and cook for a couple of minutes to warm through.
  6. Finish with the chopped coriander and keep warm until serving.
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