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Hearty Cowpea Lentil Stew

Recipe from Knorr Future 50 Foods Cookbook.

  • 1 onion
  • 150g heirloom carrots (red, purple)
  • 1 tbsp vegetable oil
  • 80g red lentils, raw
  • 400ml water
  • 1 pack (400g) sieved tomatoes
  • 1 pouch Knorr Thick Vegetable Soup
  • 1 tin (400g) of cowpeas  (black eyed beans)
  • 1 tbsp chopped parsley
  • 1 tbsp roasted sesame seeds

Method

  1. Peel the onion and dice finely. Peel the carrots and slide in to 1 cm thick circles. Fry the onion and carrots in a big, hot frying pan with olive oil for 4-5 minutes. Add lentils and 400ml water. Bring to a boil and cover. Cook over low heat for 5 minutes.
  2. Add tomatoes and the pouch of Knorr Thick Vegetable Soup and cook over low heat for another 3 minutes.
  3. Add drained cowpeas, bring to a boil and cover, cook over low heat for another 10-15 minutes.
  4. Serve the hearty cowpea and lentil stew sprinkled with parsley and sesame seeds.