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
14 Ingredients
Number of servings
4
- 1/2 cup dried red lentils, rinsed
- 2tablespoons no added salt tomato paste
- 1 large celery stalk, finely chopped
- 2tablespoons fresh coriander leaves (to serve)
- 1 corn cob (husk removed)
- 1 large brown onion (quartered)
- 1kilograms truss tomatoes
- 4 small tortillas (to serve)
- 4 cup salt-reduced vegetable stock
- 1/2teaspoons chilli flakes
- 2teaspoons ground coriander
- 2tablespoons olive oil
- 2 garlic cloves (finely chopped)
- chipotle Tabasco sauce (to serve)
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 (see tip). Remove from pan, add onion and cook for about 4 minutes. Remove from pan, add corn cob and cook for 10 minutes, turning often. Remove and cool.
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 corn cob and set aside. Remove pan from heat and purée mixture using a stick blender. Season to taste. Top with corn and coriander leaves, drizzle over hot sauce and serve with tortillas.
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