Recipe IngredientsSee below
In a food processor, purée 2 chipotles in adobo, 2 cloves garlic and 1/2 cup sun-dried tomatoes, then pulse in 800g canned whole, peeled tomatoes until chopped. In a pressure cooker on medium in 1 tbsp oil, cook 1 medium onion, chopped, 1 medium green pepper, chopped, and 1 tbsp chilli powder for 2 minutes. Add tomato mixture, 4 cups vegetable stock, 2 cups brown lentils and 1/2 tsp salt. Lock lid and cook under high pressure for 12 minutes. Release pressure. Serve with chopped avocado, grated Cheddar, fresh coriander and tortilla chips.
EACH SERVING About 1 300kJ, 19g protein, 52g carbohydrate, 4g fat, 18g fibre.