Prep time - 10 minutes

Cook time - 30-40 minutes

Difficulty - Easy

Serves / makes - 4

Ingredients (one pot)

3 large carrots, cut into bitesize pieces

2 sticks celery, finely sliced

1 large onion, finely sliced

200g cavolo nero, leaves removed from stems and roughly chopped

1c green or brown lentils

1/2c split red lentils 

3-4T spice mix*

1T stock powder

2t ground turmeric

Salt, to taste

2 tins (400g each) of chopped tomatoes 

4T creamed coconut 

500ml water

*Ingredients (spice mix)

I make the spice mix in advance and store it in my spice cupboard. Note that in the recipe you do not need to use all of the spice mix, just 3-4 tablespoons depending on how spicy you want it to be.

8T coriander seeds

8T dried chillies

1T black peppercorns

1T cumin seeds

1/2t fenugreek seeds

1/2t mustard seeds

- all the above is toasted

2T split red lentils

1/4 cinnamon stick

1/2t turmeric

- grind all of the ingredients to a fine powder, I use a nutri-bullet type blender for this

Equipment

Large saucepan with lid 

High speed blender

Method

1. Put all of the ingredients for the one pot into a large saucepan. Put the lid on and turn the heat to medium - high.

2. Once the food is bubbling remove the lid and allow it to simmer until the carrots and lentils are cooked through. This should take around 30-40 minutes but it depends on the type of green lentils you use as some take longer to cook.

Tips

• If a lot of the liquid evaporates and the one pot is quite thick just add some hot water.

• This is a great dish to batch cook. Cook as great a quantity as your pot can manage and freeze what you don’t eat.