Lentils Fajita Bowl

Ingredients

• Olive oil 2 tbsp
• Red onion, thinly sliced 1 large
• Bell peppers (e.g., 1 red, 1 yellow), deseeded and sliced 2 medium
• Garlic cloves, minced 3
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Chilli powder (adjust to taste) 1/2 tsp
• Dried oregano 1/2 tsp
• Salt and black pepper to taste
• Cooked green or brown lentils (from dried or 2 x 400g cans, drained and rinsed) 400g
• Black beans (1 x 400g can), drained and rinsed 1 can
• Sweetcorn (frozen or 1 x 150g can, drained) 150g
• Lime, cut into wedges 1
• Fresh coriander, chopped (optional, for garnish) small bunch
• For serving (optional): Cooked rice or quinoa, sliced avocado, salsa

Method

1. Heat the olive oil in a large frying pan or wok over a medium-high heat.
2. Add the sliced red onion and bell peppers. Stir-fry for 5-7 minutes until they begin to soften.
3. Add the minced garlic, cumin, smoked paprika, chilli powder, and oregano. Cook for another minute until fragrant, stirring constantly.
4. Stir in the cooked lentils, drained black beans, and sweetcorn. Season with salt and pepper.
5. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and the flavours have melded.
6. Squeeze the juice of half the lime over the mixture. Stir well.
7. Serve the lentil and bean mixture hot, either on its own or over cooked rice or quinoa. Garnish with fresh coriander and serve with lime wedges, sliced avocado, and salsa, if desired.