Adding Puy lentils instead of mince makes this dish both hearty and healthy.


  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 350 g sweet potatoes, peeled and diced
  • 1 red pepper, diced
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground cinnamon
  • 400 g tin chopped tomatoes
  • 500 ml vegetable stock
  • 2 tbsp tomato puree
  • 125 g Puy lentils, washed and dried 2 × 400 g tins kidney beans, drained and rinsed
  • 2 tbsp chopped fresh coriander
    To serve:
  • Greek-style yoghurt, tortilla chips and coriander leaves


1. Heat the oil in a large saucepan and gently fry the onion, garlic and a little salt and pepper for 10 min until soft. Add the carrots, sweet potatoes, red pepper and spices, then fry for a further 5 min.

2. Add the tomatoes, stock, tomato puree, lentils and kidney beans, and bring to the boil. Lower the heat, cover and simmer gently for 35 min.

3. Stir in the coriander. Serve with yogurt, tortilla chips and extra coriander if liked.


Creamy samp and beans – Classic African dishes

Featured image: Unsplash