Vegetable, lentil and bean mole
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Time to make:
1 hr 25 mins (Hands-on time: 15 mins, Cooking time: 70 mins)
$3.52 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
1 large red onion, chopped
1 large red capsicum, deseeded, chopped
1 large red chilli, deseeded, finely chopped
2 cloves garlic, crushed
2 teaspoons reduced-salt taco seasoning
3/4 cup dried green lentils
400g can no-added-salt chopped tomatoes
400g can red kidney beans, rinsed, drained
4 cups reduced-salt vegie stock
250g button mushrooms, washed, quartered
250g sweet potato, diced
1 tablespoon dark chocolate, grated
2 tablespoons fresh coriander, chopped
4 cups cooked brown rice
6 tablespoons light sour cream
1/2 avocado, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with oil and place over medium heat. Add onion, capsicum, chilli, garlic and taco seasoning. Cook, stirring, for 5 minutes. Add lentils and stir well. Add tomatoes, beans and stock and bring to the boil. Reduce heat, cover and simmer gently for 30 minutes.
Step 2 Add mushrooms and sweet potato to saucepan and stir. Simmer gently, uncovered, for a further 25 minutes, until vegetables are tender. Stir in chocolate and coriander. Cook gently for another 5 minutes, until sauce is thickened. Serve with rice and top with sour cream, avocado and extra chopped fresh coriander, if desired.
You can find green lentils in the soup aisle of the supermarket.
About this recipe
First published: June 2010