1kg sweet potato
1 cup celery
1 tomato diced
1 carrot, diced
1 long red chilli finely diced
1.5L of vegetable stock
1 cup fresh cannellini or borlotti beans (hydrate overnight) or organic tinned beans
1 cup kidney beans
1 cup of lentils, pre-soaked for 1 hour or tinned
2 tsp of fresh ginger
1 tsp of cumin powder
1 tsp or coriander powder
½ a cup parsley or coriander leaves
Sea salt and pepper
Peel the sweet potato and cut into small cubes. Add it to boiling stock and bring to the boil. Add lentil, celery, carrot and tomatoes.
Simmer for 15 minutes or until flesh is soft. Drain the beans and rinse.
Add the chilli, ginger, cumin, & coriander powder and the beans and stirring well.
(If blending add only half the beans).
Reduce heat and simmer for 15 to 20 minutes. Taste for salt, pepper then scatter with parsley or