Ingredients
1onionchopped
3garlic clovesminced
½red capsicumor bell pepper, seeded, and chopped
1carrotpeeled and chopped
6chicken thigh filletscubed
2tomatoesripe, diced
2cupswater
1cuplentilspre-soaked overnight, or 1 can of lentils
2potatoeschopped
2cupspumpkinchopped
salt and pepperto taste
parsleyhandful, chopped
2cupsbaby spinach leaveswashed
Preparation
In a large saucepan or pot, fry onion, garlic, capsicum, bell peppers, and carrot until onion is transparent. Add the chicken and fry until browned.
Add the tomatoes and cook until tomatoes soften. Reduce to low heat, cover pot with a lid, and allow let simmer for about ten minutes.
Add water and the pre-soaked lentils and cover with lid again. Simmer for about 30 minutes.
Add potatoes and pumpkin, and cook until soft.
Take off heat, and add the spinach, stirring through until just wilted. Sprinkle with salt, pepper, and parsley.
