Kokako's hearty pinto bean and puy lentil stew

Sophie Barclay

This stew is superb, dot with generous hunks of melted blue cheese and top with a poached egg for a hearty meal perfect for those cooler days. To make it vegan-friendly, just serve the stew with vegan cheese or vegan yoghurt.

For the stew

1 can	White beans, or cooked canned pinto, approx 250g (Main)
1 can	Puy lentils, approx 250g (Main)
2	Red capsicums, sliced
80 g	Onions, oirganic, diced
10 g	Minced garlic
50 g	Celery, diced
50 g	Carrots, diced, organic
50 g	Leeks, diced
2 g	Fennel seeds, toasted
2 g	Cumin seeds, toasted
2 g	Coriander seeds, toasted
5 g	Smoked paprika
10 g	Thyme leaves
10 g	Oregano leaves
2	Bay leaves
1 can	Crushed tomatoes, approx 400g
50 ml	Olive oil

To serve

4	Eggs, poached
120 g	Blue cheese
½ cup	Fresh coriander
4 slices	Sourdough bread, organic, toasted
1	Red chilli, sliced

Directions

1. Heat olive oil in a medium pot. Sweat off onion, garlic, celery, leek and carrot until soft.
2. Stir in all spices and cook for a further two minutes.
3. Stir in crushed tomatoes and cook for 15 minutes.
4. Drain beans and lentils and stir in. Cook for a further 15 minutes gently so not to break up the pulses.
5. Season well and at the last moment stir through oregano and thyme.
6. To serve, place in a bowl with the poached egg placed on top of the stew. Crumble over blue cheese, coriander leaves and a few slices of red chilli
7. Serve with toasted organic sourdough to the side.