Include whatever vegetables you have in the fridge, add some of my Spanish Spice blend, some
chopped chilli and a spoonful of seed mustard and voila, you have yourself a very tasty, healthy
and easy meal. And it’s vegan friendly.
1 tbsp EV olive oil
1-2 tbsp Spanish Spice blend
2 large cloves garlic, crushed
2 tsp grated ginger
1 or more red chillies, finely chopped
1 medium onion, finely chopped
½ cup red lentils
300g pumpkin, cut into medium dice
150g mushrooms, thickly sliced
1 large red capsicum, diced
2 small zucchinis, thickly sliced
2 cans tomatoes, crushed
1 tbsp seed mustard
1 tbsp chopped fresh parsley, basil or coriander
Heat the oil in a large saucepan and sauté the garlic, ginger, chilli, Spanish Spice blend, onions,
lentils and pumpkin until onions are translucent.
Add the mushrooms, capsicum, zucchini, crushed tomatoes and water, if necessary, so that
the vegetables are just covered with liquid.
Bring to a boil then simmer, lid on, for about 30 minutes.
Stir in the mustard and continue cooking, lid off, until the lentils and vegetables are tender.