Ingredients (use organic where possible):

• 250g brown lentils (soaked for 12 hours)

• 2 onions

• 4 garlic cloves

• 1 red pepper

• 2 sticks celery

• 4 carrots

• A bag of spinach

• 1 pint vegetable stock

• 1 large bottle of tomato passata

• 3 tbs tomato puree

• 2 tbs coconut palm sugar

• 3-4 tsp dried oregano (or to taste)

• 3-4 tsp dried basil (or to taste)

• 2 bay leaves

• Pink Himalayan or sea salt and pepper to taste

Instructions:

1. Drain and rinse the lentils.

2. Finely chop the onion, pepper and celery. Dice the carrot and press the garlic cloves.

3. Cook the onion, pepper, celery, carrots, garlic in some virgin olive oil until they begin to soften.

4. Add the lentils, passata, tomato puree, coconut palm sugar, stock, and herbs. Bring to the boil and simmer covered for 30 minutes or until the lentils are soft but not mushy.

5. At the last minute add the spinach and stir through until wilted.

6. Season with salt and pepper before serving.

7. I then use the hand blender to blend half of it a little to make it thicker (for children, if necessary, you can blend it completely, so they don’t know how much veg they are eating 😉 )

8. This is a great one to cook, as it will serve 2 as a meal with rice and veg one night, then with pasta another night, and leftovers can be blended to be a soup. Cook once, eat 2 or 3 times…great!

Tag me @rochelle.a.hubbard on Instagram or Facebook if you make it! I’d love to see all of your every day makes.