Lentil Stew

  • 1 onion, diced

    • 4 small eggplant, sliced in half-moons
    • 1 red pepper, diced
    • ½ head cauliflower, cut into florets
    • 1 cup lentils
    • 2-3 cups water
    • 5 tomatoes, diced
    • pinch salt
    • 1 tsp garlic and onion powder
    • 1 Tbsp Indian spice mix
    • ½ cup olives, pitted and chopped
    • ½ cup parsley, chopped
    • 1 cup spinach, torn to bite-size pieces
    1. Put the onion, eggplant, pepper and cauliflower in a large pot with a cup of water. Allow this to cook for a few minutes, then add the lentils, tomatoes and enough water to come just up to the level of the vegetables. Bring the stew to a boil, then leave this to simmer for about 30 minutes.
    2. When the lentils are soft, add the salt and seasonings, and leave to simmer for another 5-10 minutes.
    3. Stir in the olives, parsley and spinach at the end and stir them in, allowing the greens to just wilt before serving.