This is a take on a spiced lentil dish that adds a good mix of veg
1 onion roughly chopped
1/2 small long eggplant chopped into small cubes
1 head of garlic, peeled & chopped
1 medium beet, topped & tailed & cut into cubes. I don't peel it just wash it well before cutting. I also cut it under a very slow flowing tap as this reduces staining.
3-4 ribs of celery
1 red or orange pepper
1-2 cups of cooked brown lentils
1-2 tsp of coriander
1/2 -1 tsp each of cumin, tumeric, onion powder, garlic powder- more if you like
good pinch of nutmeg, cinnamon, cardamon - more if you like
pinch of cayenne or roasted chili & tamarind blend - you can add more if you like hot spice, but the recipe does not need a lot of heat.
6-8 cherry or other small tomatoes cut in 1/2
1 vegan stock cube
water
Add all ingredients in the order of list up to the spices adding a little water at times to prevent sticking. Stir & let spices warm & release their aroma.
Add tomatoes, stock cube & enough water to just cover the veg. Stir & then simmer covered for about 15 minutes. If this is going to be stew on its own add more water.
Test to see if eggplant & beet are cooked to your liking.
Serve on its own as a stew or over steamed spinach & kale, or whole grain mixed rice, quinoa or black bean pasta.
Enjoy!
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