Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2 cup dried red lentils, rinsed (rinsed)
- 2tablespoons no added salt tomato paste
- 2teaspoons ground coriander
- 1 large celery stalk, finely chopped (finely chopped)
- 1 large brown onion, quartered (quartered)
- 1 cob of corn
- 2tablespoons olive oil
- 1/2teaspoons chilli flakes
- 4 cup salt-reduced vegetable stock
- 2tablespoons Chipotle Tabasco sauce (to taste)
- 1kilograms truss tomatoes
- 2 cloves garlic, finely chopped (finely chopped)
Nutrition per serving
1240kJ / 295Cal
1240 Kilojoules or 295 Calories
14% of daily energy intake*
Protein
13.2grams
Fat
12.9grams
Carbs
32.5grams
Sugars
15.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a heavy-based frying pan over medium-high heat. Add tomatoes and cook for about 6 minutes, turning often, or until skin blackens. Remove from pan, add onion and cook for about 4 minutes.
Step 2 of 4
Meanwhile, heat oil in a large saucepan over medium heat. Add celery, garlic, ground coriander and chilli and cook for 2 minutes. Add tomatoes and onion, stock, lentils and tomato paste. Stir well.
Step 3 of 4
Cover, increase heat to high and bring to the boil. Reduce heat to low and cook for 40 minutes or until tomatoes are very soft and break up easily with a wooden spoon.
Step 4 of 4
Meanwhile, cut kernels from the corn cob and set aside. Remove pan from heat and purée mixture using a stick blender. Season with salt and pepper to taste. Drizzle over hot sauce, sprinkle on the corn kernels and serve.
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