Date posted: 12/03/2018

Mexican orange jackfruit lentil stew

  • Serves 10
Votes: 6 Average: 3.2


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


  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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