- STEP 1
Fry onion and most of the chillies in olive oil for five minutes over medium heat until softened.
- STEP 2
Stir in lentils, ground coriander and coriander stems, cook for another minute. Heat over to 170 degrees (fan) or 190 degrees (non-fan)
- STEP 3
Add kidney beans, two jars of sauce, and one jar worth of water. Season to taste and simmer on med-low heat for 15 minutes. Mix in the coriander leaves a few minutes before the end, separating a few for garnish
- STEP 4
At the same time boil the sweet potatoes for 10-12 minutes until cooked through. Drain, mash with little butter and milk, season to taste.
- STEP 5
Spoon the chilli mix into an oven-proof dish, cover with the potato and cover this with cheese. Bake for 40 minutes until the cheese has melted and bubbling.
- STEP 6
Serve with left over coriander leaves and chillies on the side