Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil
  • 1 clove garlic (finely chopped (or 1 tsp garlic powder))
  • 1 cup (125g) mushrooms (roughly chopped)
  • 1 red pepper (sliced)
  • 1 can chopped tomatoes ((400g/14oz can))
  • 1/2 cup (120ml) water
  • 1 vegetable stock cube
  • 14 oz (400g) can brown or green lentils (drained and rinsed)
  • salt and pepper
  • 4 cups (450g) spinach
  • small handful fresh parsley (roughly chopped (optional))
  • Fresh bread to serve

Instruction

  • Heat the oil in a large pot and add the garlic (if using garlic powder, add with the tomatoes). Cook for 1 minute, then add the mushrooms and peppers and cook for a further 4 minutes.
  • Add the tomatoes, water (cold is fine), stock cube and simmer for 8-10 minutes to allow it to reduce slightly.
  • Add the lentils and cook for another 5 minutes.
  • Stir in 3 large handfuls of the spinach and allow it to wilt.
  • Divide into bowls and garnish with the parsley.
  • Optional: Serve with fresh bread and a salad using the leftover spinach.