gluten free, vegan, dairy free, egg free, comfort food

Course: Dinner Cuisine: British Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Servings: 5 people

▢3 large garlic cloves crushed
▢1 red onion diced
▢350 g mushrooms chopped
▢1/4 cup tamari
▢4 carrots chopped
▢3 celery stalks chopped
▢500 g baby potatoes sliced into halves
▢1 can green lentils drained and rinsed
▢1 stem of rosemary finely chopped
▢3 bay leaves
▢2 400g tins tomatoes
▢300 ml veg stock
▢2 tbsp cacao powder
Heat a large pot with olive oil. Add in the garlic, onion, mushrooms and Tamari. Stir and cook down for 5 minutes
Now add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes, veg stock and stir
Add in the cacao powder, stir again until well mixed
Place the lid on the pot and simmer for 30 minutes
Serve with brown rice or quinoa and top with fresh parsley (optional)
You can store this in the fridge in a sealed container for a couple days or freeze it down for another time.