Above: Dad’s chillies. I’m the only one who eats them!

I made a very satisfying and flavoursome lentil stew last night. Some of the ingredients came from my dad’s vegetable patch (as seen in the photographs posted previously).

In case I want to make it again, I’m writing the recipe down here. If you want to make it according to this recipe, be ready to improvise and use whatever and however many vegetables, spices, herbs, etc.

Feeds approx six people.

2 medium onions, chopped coarsely
2 small/medium courgettes, cubed
approx 3 cups french beans, chopped into 1-2″ pieces
2 carrots, diced
5 small-med potatoes, cubed
4 cloves of garlic, diced
8 cups water (add more if necessary later)
1 stock cube
3 medium fresh vine tomatoes, chopped coarsely into chunks
1 can diced tomatoes
1/2 tsp ground allspice
1/2 tsp turmeric
1 tsp salt
1 tsp dried oregano
1 tsp dried mint
1 bay leaf
2 cups green lentils
1 small red chilli, diced
Olive oil.

Get a large pot on a medium heat. Drizzle in olive oil and add the allspice and turmeric, wait a few seconds, add the onions, cook, stirring, for 8 minutes or until they turn translucent.

Add diced garlic and red chilli. Stir for no more than a minute. Add chopped fresh tomatoes. Stir for a minute.

Add the water, stock cube, and the lentils. Bring to boil and simmer for 20 minutes, stirring once or twice.

Add the other ingredients except for the herbs. Bring to boil and simmer for 20 minutes.

Add herbs (oregano, mint), simmer 5 minutes, serve with crusty or toasted bread.