- 1 tbsp Olive Oil
- 1 Onion, chopped
- 1 Green Capsicum, diced
- 200g Button Mushrooms, sliced
- 400g can lentils, rinsed, drained
- 375g jar Enchilada simmer sauce
- 125g can Red Kidney Beans
- Steamed rice to serve
- Fresh Tomato Salsa
Heat oil in a large frying pan over moderate heat. Cook onion, stirring, for 3-4 minutes until soft. Add capsicum and mushrooms; Cook, stirring, for 5 minutes.
Stir in lentils and simmer sauce; Simmer for 2 minutes. Add kidney beans and heat through. Serve on rice with salsa over the top. A few corn chips don’t go astray either.