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.
Ingredients
200g Tempeh
½ cup yellow lentils
2 mushrooms (of your choice)
1 onion
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
Step 1
Chop the onion, carrot and tempeh and put in a pan with some oil and fry until the onion starts to brown.
Step 2
Add all other ingredients (chopped how you like) and let simmer for 20 mins, stirring occasionally to make sure its not sticking.
Step 3
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!
