If there is one meat-free meal we can never resist here at MK, it’s a sweet potato stew. Add some protein-packed lentils and some tortilla bites for fibre, and you have yourself a meal that’s nutrient-rich, good for the system, conscious and absolutely delicious.

SERVES 4 // COOKING TIME

INGREDIENTS
1½ cups oil, for frying
1 medium leek, finely sliced
2 medium carrots, finely sliced
1 stalk celery, finely sliced
1 large onion, finely diced
2 cloves garlic, finely chopped
2 cups vegetable stock
2 cups brown lentils
2 medium sweet potatoes, diced
Salt and black pepper
Juice of 1 lemon
1 tbsp parsley
2 tortilla wraps

METHOD
1. Heat ½ cup of oil in a pot and add the vegetables. Then add the garlic, stock and lentils. Simmer for 10 minutes
2. Add the sweet potato and simmer until just soft. Season and add lemon juice. Garnish with parsley.
3. Heat 1 cup of oil in a pot. Slice the tortillas into triangles and deep-fry until golden and crispy.
4. Drain on paper towel and serve with the soup.