1 stick of celery, de-stringed and finely chopped*
20 sun-dried tomatoes, finely chopped*
½ bunch fresh parsley/ 1 tbsp. dried wild garlic
300g chestnut mushrooms, finely chopped*
100g dried puy lentils
2 tbsp. red wine/red wine vinegar, optional
500ml vegetable stock
1 x 400g tin of plum/chopped tomatoes
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
A drizzle of Lucy Bee Starseed Omega Oil, optional
*TIP: if you have a food processor, these can be chopped in that, making it a very quick dish to prepare
In a large, heavy-based pan, melt the Lucy Bee Coconut Oil. Add the carrot, onion, garlic, celery, sun-dried tomatoes and fry until the onion starts to soften.
Add the parsley/wild garlic, along with the mushrooms and fry for a couple of minutes before adding the lentils. Stir together and add the wine/wine vinegar, if using, along with the stock and tinned tomatoes. Bring to the boil, then reduce to a gentle simmer and cook covered, stirring occasionally, for 30 minutes, or until the lentils are tender.
Add the spinach, Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, freshly ground, to season, cover and cook for another 5 minutes to allow the spinach to wilt.
Stir to fully combine and serve with a jacket potato and drizzle of Lucy Bee Starseed Omega Oil, pasta or on its own.