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.
