Directions
- 1Warm olive oil in a large saucepan or casserole dish over medium-low heat. Add shallots, carrots, courgette, celery, garlic, and a pinch of salt; cook for 15–20 minutes until softened.
- 2Stir in dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes, and coconut milk; half-fill the empty tomato tin with water and pour it in. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until reduced by about a third.
- 3Add maple syrup and tamari; stir in spinach until wilted. Taste and adjust seasoning as needed.
- 4Serve immediately. Delicious on its own, with jacket potatoes, brown rice, or pasta.
Ingredients
- 2 tablespoons olive oil
- 2 shallots
- 2 carrots
- 2 celery sticks
- 1 courgette
- 4 garlic cloves
- 1 teaspoon dried mixed herbs
- 2 tablespoons tomato purée
- 2 bay leaves
- 1 vegetable stock cube
- 400 g lentils
- 400 g chickpeas
- 400 g chopped tomatoes
- 400 ml coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon tamari
- 200 g spinach
- 1 pinch sea salt
- 1 pinch black pepper
Equipment
large saucepan or casserole dish
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