1 medium onion
5 cloves garlic
175g (6oz, 1 cup) split red lentils
1 (400g, 14oz) can chopped tomatoes (with juice)
4 tsp stock powder (or equivalent stock cube)
1 tbsp vegan Worcestershire sauce, or dark soy sauce
1/2 tsp salt
1 tsp dried thyme
1/2 tsp ground fennel seed
1 bay leaf
2 medium carrots
250g (9oz) fresh or frozen chopped spinach
1 tbsp balsamic vinegar or red wine vinegar
Chop the onion. Saute until soft but not browned.
Meanwhile, chop the garlic and rinse the lentils. When the onion
is soft, add the garlic, lentils, tomatoes, stock powder, Worcestershire
/ soy sauce, salt, thyme, fennel and bay leaf to the pan, along
with 900ml (32 fl oz, 4 cups) water.
Bring to a boil, then reduce heat, cover pan, and simmer for about
20 minutes, until the lentils have started to break up. Stir
Meanwhile, peel the carrots and chop into 1cm (1/4 inch) cubes. If
using fresh spinach, wash, remove large stalks and chop roughly.
Add the carrots and spinach to the pan. Stir until mixed, and until
frozen spinach has defrosted. Cover and simmer a further 15 minutes,
or until lentils and vegetables are cooked. Remove bay leaf and
stir in vinegar.
Kate L Pugh
(adapted from a recipe by Ruth Hoffman)