This is a delicious healthy stew, packed full of protein, which can be served with brown rice, couscous or cauliflower rice.
3 tbsp extra virgin olive oil
1 onion, finely diced
3 celery sticks, finely sliced
1 carrot, finely diced
1 yellow/ red pepper, diced
1 red chilli, deseeded and finely chopped
4 garlic cloves, crushed
2 cm fresh ginger, grated
1 tbsp cumin seeds
2 tsp turmeric
2 tsp smoked paprika
2 tsp cinnamon
3 tbsp tomato purée
1 litre vegetable stock
2 tins chopped tomatoes
2 tins chickpeas, rinsed and drained
150g green lentils, rinsed
Large handful flat leaf parsley
Sea salt and black pepper
1. Put the oil into a large pan over a medium heat. Add the onions, celery, carrot, pepper and chilli and cook for 6-8 minutes until the onions have softened.
2. Add the garlic, ginger, all the dried spices and the tomato purée and cook for another 2-3 minutes, stirring continuously, until fragrant.
3. Add the stock, chopped tomatoes, chickpeas and lentils and bring to the boil. Reduce the heat to a gentle simmer, stirring frequently, for 30-35 minutes until the lentils are tender and the stew has thickened a little.
4. Stir in most of the parsley and season to taste. 5. Serve scattered with the remaining parsley, a wedge of lemon and a portion of cauliflower rice .