This a satisfying, versatile recipe for any time of year. You can choose whether to fry the red pepper or to add it raw for extra colour with the spring onions.
Ingredients
Any combination of: 1 medium courgette, 1 small aubergine/ half large aubergine, several mushrooms
1 red pepper
1 tin of lentils, drained (or pouch of cooked lentils)
1 large garlic clove
good dash of soya sauce
spices: cumin/smoked paprika/garam masala/harissa paste
2 spring onions
sesame seeds for garnish
Steps
1. Cube veg quite small and fry in oil in a saucepan (include red pepper or leave it raw).
2. When softened add garlic, spices and soya sauce to the pan, stir for a minute then turn the heat off the hob.
3. Tips lentils into the pan. Stir well then transfer to serving bowl.
4. Add sliced spring onions and red pepper (if you didn’t cook it).
5. Garnish with sesame seeds (or any other seeds you prefer) if you wish (see photo below).
