Grate the garlic, dice the courgette, carrot aubergine and red peppers.
In a heavy bottomed pan that has a lid add the olive oil, cumin, bay leaf grated garlic and saute for 1-2 minutes.
Add the courgettes, carrots, aubergine and red peppers and coat in the spices. Add the tin of tomatoes, water and lentils and stir.
Put the lid on and bring to the boil, stirring regularly. After 5 minutes take the lid off and bring to a simmer and leave to cook for 20 minutes stirring at intervals so that the bottom doesn’t burn.
Stir through the spinach until wilted.
Take off the heat and either serve by itself or blend smooth as a puree to serve over pasta, grains or baked potatoes.
Serve with: Pasta, baked potato, rice, quinoa or couscous.
Top tip: Batch cook this and freeze or use for a delicious veggie lasagne base. A simple white sauce recipe is on www.mumsknowbest.com
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