This is one of my favorite adaptable recipes, perfect for using whatever vegetables you have on hand. Here’s a simple breakdown of how I make it:

Sauté the "onion family": I love starting with a mix of any of these, garlic, leek, spring onion, red onion, and white onion.

Add vegetables: Toss in your chosen veggies and keep sautéing.

Add liquid and lentils: Pour in water or broth and your choice of lentils (red, brown, or yellow). Let them cook gently until everything is tender.

Finish with coconut milk and spinach: Once the lentils and veggies are soft, turn off the heat. Stir in coconut milk for creaminess and fresh spinach.

A hearty, nourishing stew that can be adapted with whatever vegetables you have on hand.

This week I made it with,

• 1 leek, sliced

• 2-3 garlic cloves, minced

• 2-3 spring onions, chopped

• 1 aubergine, cubed

• 1 zucchini, cubed

• 200 grams red lentils, soaked (with a little lemon or sea salt overnight or up to 24h and then rinse)

• 1-inch piece of fresh ginger, minced or grated

• 2 bay leaf

• 1 sprig rosemary

• 1 carrot, sliced or diced

• 60 grams fresh spinach leaves

• 1/5 or 1 can (200ml or 400ml) coconut milk depending o how creamy you like it

• 950 ml water or vegetable broth

• 125g shredded chicken (optional, substitute tofu for vegan)

• 2 tablespoons olive oil or coconut oil

• Salt and pepper to taste

Instructions

1. Prepare the base
   Heat 2 tablespoons of olive or coconut oil in a large pot over medium heat. Add garlic, leek, and spring onion. Sauté until softened and fragrant, about 5-7 minutes.

2. Add vegetables
   Stir in the aubergine, zucchini, and carrot. Continue to sauté for another 5-7 minutes, allowing the vegetables to soften slightly.

3. Add lentils and liquid
   Pour in the water or broth, followed by the soaked lentils. Add the fresh ginger, bay leaf, and rosemary. Stir well, bring to a boil, then reduce the heat to a simmer. Cook uncovered for 20-25 minutes, or until the lentils and vegetables are tender.

4. Finish the stew
   Turn off the heat and stir in the coconut milk. Add the fresh spinach leaves and allow them to wilt in the residual heat.

5. Optional: Add protein
   Stir in shredded chicken or tofu at this stage, letting it warm through before serving.

6. Season and serve
   Taste and adjust the seasoning with salt and pepper as needed. Serve the stew warm, optionally garnished with fresh herbs or a squeeze of lemon for extra flavor.