Spelt dahl

Prepare:

Rinse and cut half a cauliflower into florets

Slice a peeled yellow onion

Dice 2 closed cup mushrooms

Grate half a garlic bulb

In a small dish add 1 tbsp brown lentils, red lentils and bulghur wheat and 2 tbsp spelt.

In a small dish add 2 tsp curry powder, half a tsp dried cumin and garam masala, 1 tsp dried ginger, half tsp mustard seeds, quarter tsp fennel seeds, quarter tsp whole chia seeds and 1 tsp tarragon.

In a deep pan drizzle in some oil, heat and stir fry the onion for a minute. Add the cauliflower and stir another minute.

Sprinkle on the dish containing the spices. Add the mushrooms and garlic and stir in for about 10 seconds.

Stir in  the lentils, bulghur wheat and spelt mixture.

Add 200ml vegetable stock and bring to a boil. Turn heat down to a simmer cooking for 20 minutes.

Sprinkle on 2 tsp dried or 2 tbsp fresh coriander.

In the middle of the fry pan add 3 tbsp frozen peas, 1 tbsp cut frozen green beans and small broccoli florets and cook a further 5 minutes.

The liquid should have soaked in to leave a firm dahl to serve on a bed of washed spinach.