Ingredients

  • 1 cup dried red lentils
  • 3 cups boiling water
  • 1 onion finely chopped
  • 1 eggplant (aubergine) diced into 1cm cubes
  • 1 big stalk celery diced
  • 2 cups mushrooms sliced
  • 1 tablespoon ginger puree or chopped ginger
  • 4 cloves garlic finely chopped or crushed
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 2 tablespoons honey or date puree
  • 400g (12oz) can tomatoes chopped
  • 1 small green capsicum (bell pepper)
  • 1 cup frozen peas

Directions

  1. Cook lentils and boiling water in their own pot for around 12 minutes or until soft.
  2. In a large pot or frying pan, sauté the onion, oil, garlic, ginger, celery, eggplant, and mushrooms until they are soft.
  3. Combine all the other ingredients, stir and bring to the boil. Turn down the heat and simmer for around 5 minutes to let the flavours mingle.

Notes

Make sure the eggplant is nice and soft before adding the lentils. You do not want uncooked eggplant. Feel free to substitute any beans for the lentils and use a variety of vegetables.

Source

The revive cafe cookbook, Jeremy Dixon, 2013