This tastes better a day later, so I would recommend cooking it then leaving it overnight and having it the next day or food prepping for the week.
½ cup yellow lentils
2 mushrooms (of your choice)
½ aubergine (or 3 thai eggplants)
1 cup of chopped kale
1 medium sized carrot
1 can of chopped tomatoes (or 10 baby tomatoes or 3 large tomatoes)
4 cloves of garlic
1 tsp caraway seeds
1 tsp paprika
1 tsp mixed Italian herbs
1 tsp vegetable seasoning (basically onion and garlic powder)
1 tsp vegemite or marmite
1 tbsp baco bits
250 ml veg stock
Chop the onion, carrot and tempeh and put in a pan with some oil and fry until the onion starts to brown.
Add all other ingredients (chopped how you like) and let simmer for 20 mins, stirring occasionally to make sure its not sticking.
Check the lentils are cooked, if they are still a little hard then cook for longer. Then you are ready to eat! Serve with a baked potato or on its own. Enjoy!