Lentil and Vegetable Stew

Ingredients

• 250 g (1¼ cups) green or brown lentils
• 2 potatoes, 2 carrots and 1 zucchini, cut into chunks
• 1 onion, chopped
• 3 garlic cloves
• 1 can (400 g / 14 oz) tomatoes
• 1 tsp each cumin, paprika and turmeric
• 1.2 litres (5 cups) water
• Spinach, lemon and salt

Method

1. Put everything except the zucchini and spinach into a pot.
2. Simmer 25 minutes.
3. Add the zucchini and cook 10 minutes more.
4. Stir in a few handfuls of spinach until wilted. Season and add lemon.

Tip. Freezes well in portions for busy weeks of Lent.