Page 175 - CMC Recipe Book

Method
Peel and chop the sweet potato into 1⁄2 inch cubes.
Dice the peppers into 1 inch cubes.
Peel and chop the onions into a large dice.
Wash the lentils well until the water runs clear.
In a heavy bottom pan, cook the onions without colouring for approx 10 minutes or until soft. Then add the lentils and cook for a further 10 minutes.
Add the sweet potato and dry spices and cook gently for approx 10 minutes more, you may add a small amount of water to the pan to stop the spices from burning.
Add the garlic puree, cook for a further 5 minutes.
Add the chopped tomatoes and bouillon paste and simmer gently for around 45 minutes or until nice and soft.