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.