Stew with Raita Humble Lentil (page 221 the Happy Health Plan)

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Step 1

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Step 2

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Step 3

Peel and finely slice the onion and garlic.

Step 4

Finely chop the beetroot, potatoes and carrots into small bite-size pieces.

Step 5

Cut the leeks in half lengthwise and give them a good clean inside, as sediment is often hiding there.

Step 6

Then cut them into small bite-size pieces.

Step 7

Heat a large family-size pot (4 litres) on a high heat.

Step 8

Add the onion, carrot, leek, potatoes and beetroot, garlic, salt and black pepper.

Step 9

Fry for 5 minutes, stirring occasionally so nothing sticks, then cover with a lid, turn down the heat medium, and sweat for 10 minutes, stirring occasionally.

Step 10

If it does start to stick, add a tablespoon of water and stir to loosen everything again -

Step 11

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Step 12

repeat if needed.

Step 13

Add the smoked paprika, tomatoes, lentils, tamari/soy sauce, bay leaves, kombu/dulse (if using), the leaves from the sprigs of thyme and rosemary, the lemon juice and the veg stock, and turn up the heat to high.

Step 14

Stir a few times, bring to the boil, then reduce the heat to a simmer for 20 minutes, or until the lentils have cooked and the potato, beetroot and carrot are soft to the bite.

Step 15

Season with salt and pepper to your taste.

Step 16

Add the spinach before serving

Step 17

To make the raita, finely grate the cucumber and put it into a sieve to drain, then squeeze out any excess water.

Step 18

Put the yoghurt into a bowl and add the cucumber along with the maple syrup, lime juice and salt.

Step 19

Mix well.

Step 20

To serve, put a generous serving of lentil stew into each bowl, with a lovely drizzle of raita on top - and enjoy this hearty bowl of loveliness!