-
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
- 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.
- When the lentils are soft, add the salt and seasonings, and leave to simmer for another 5-10 minutes.
- Stir in the olives, parsley and spinach at the end and stir them in, allowing the greens to just wilt before serving.