Serves 4

Prep 20 min

Ingredients

1 red onion

2 tbsp olive oil

1 lemon Generous pinch crushed chilli

300g mushrooms

6 ripe tomatoes or 400g can chopped tomatoes

1 tbsp balsamic vinegar

2 chicken stock cubes

1 litre boiling water

150g cooked lentils (from packet or can)

Handful young spinach leaves

Method

Boil the kettle. Peel and chop the onion and soften in 2 tbsp olive oil with zest from the lemon cut into small scraps, the chilli and ½ tsp salt. Coarsely chop the mushrooms. Pour boiling water from the kettle over the tomatoes and count to 30. Drain, remove the skins and chop. Stir mushrooms and balsamic vinegar into the onion and cook, stirring often, for 5 minutes. Add tomatoes and the stock cubes dissolved in 1 litre of boiling water from the kettle. Bring to the boil, then simmer for about 15 minutes until thick and luscious. Stir in the lentils, heat through and add the spinach. When the spinach is wilted, adjust the seasoning with salt and pepper. Serve with a lemon wedge to squeeze over the top with a splash of your best olive oil.

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