This delicious recipe is from I Can Cook Vegan by Isa Chandra Moskowitz, Abrams, £22.99
1 yellow onion, thinly sliced
1 tbsp olive oil
Three cloves garlic, minced
One tsp dried thyme
Two tbsp sweet smoked paprika
190g brown or green lentils
1.2l vegetable broth
Freshly ground black pepper
680g can stewed tomatoes
80g loosely packed baby or chopped spinach
11g pitted, roughly chopped kalamata olives
Preheat a large pot over medium-high heat. Sauté the onions in oil with a pinch of salt until translucent, about five minutes. Add the garlic and thyme and sauté for 30 seconds, until fragrant.
Add the paprika, lentils, broth, half a teaspoon salt and pepper to taste. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until the lentils are almost tender.
Add the tomatoes. Bring to a boil again, then lower to a simmer for another 20 minutes, or until the lentils are very tender. Add the spinach and olives, stirring frequently until the spinach is wilted. Add water to thin, if necessary. Taste for salt and seasoning.
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