Ingredients

4 large carrots, grated

1 medium zucchini, grated

1 cup yellow lentils

1 teaspoon vegetable stock powder

1 420g tin baked beans

1 340g tin corn kernels

1 400g tin chopped tomatoes

1 green capsicum, diced

1 onion, chopped

2 cloves garlic, crushed

1 teaspoon chili powder

2 tablespoons olive olive

1 tablespoon lime juice (optional)

1 teaspoon salt

Preparation

  1. Soak lentils overnight, drain.

  2. Put lentils in a saucepan cover with water, add vegetable stock powder and cook for 20-30 minutes.

  3. Put olive oil in a a large frying pan or saucepan. When oil is hot, cook onion, garlic, capsicum, carrot, zucchini and chili in pan until soft.

  4. Add tinned tomatoes and cook for 2-3 minutes. Add baked beans, corn. lentils and lime juice, stir thoroughly until all ingredients are combined.

  5. Simmer, covered for approximately 15 minutes.