- Small red onion1
- Garlic cloves2
- Olive oil1 Tablespoons
- Turmeric1/4 Teaspoons
- Ground cumin1/2 Teaspoons
- Ground coriander1/2 Teaspoons
- Chestnut mushrooms4
- Tin tomatoes (400ml)1
- Water400 Milliliters
- Vegetable stock1 Tablespoons
- Puy lentils1 Cups
- Sprig of rosemary1
- Spinach2 Cups
- Kale1 Cups
Dice the onion, garlic and fresh turmeric. Cut the aubergine, carrot, mushrooms and courgettes into 1cm cubes.
In a large saucepan add the olive oil, cumin, coriander diced onion, garlic and tumeric. Sautee for 2-3 minutes. Add the aubergine, carrot, courgette and mushrooms and stir the spices into all the veg.
Add the tin of tomatoes, water, vegetable stock and puy lentils and rosemary.
Cook on a medium heat for 5 minutes then turn down to a low simmering heat and put the lid on and cook for 25 minutes.
Check on it every 10 minutes and give it a stir to make sure its not sticking to the bottom of the pan.
Once the lentils are soft take off the heat and serve with pasta, over a baked potato, with rice or quinoa.