Ingredients

• 150g Red Onion
• 300g Yellow Pepper
• 2 Fresh Chili
• 250g Canned Red Kidney Beans
• 2 tablespoons Olive Oil
• 150g Button Mushroom
• 2 Garlic Cloves
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• 1 tablespoon Fresh Oregano
• 1 tablespoon Smoked Paprika
• 400g Canned Tomatoes
• 250g Green Lentils
• 370g Vegetable Stock
• 50g Cheddar Cheese

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice red onion, yellow pepper and button mushroom into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add fresh chili, garlic clove, ground cumin, ground coriander, fresh oregano and smoked paprika to the kCook bowl
12. Season
13. Cook with filler cap removed - 10 min, 90°C, speed 3
14. Then add canned red kidney beans, canned tomatoes, green lentils and vegetable stock to the kCook bowl
15. Cook with filler cap fitted - 30 min, 98°C, speed 3
16. Serve
17. Sprinkle with cheddar cheese

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