A healthy mix of vegetables, pulses and spices makes this an ideal dish for warming your cockles on a cold winters day. It’s quick and easy to make, and very filling too.

Serves 4

Ingredients

Glug of Olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 celery stick, chopped

1 carrot, peeled and chopped

1tsp ground turmeric

1tsp spicy paprika

1 inch fresh ginger, peeled and chopped

1 tin chopped plum tomatoes

500ml water

1 tin butter beans

Handful broccoli, chopped

Handful green beans, chopped

Sea salt and black pepper, to tste

To serve

Yoghurt

Fresh Coriander

Method

Heat oil in a large saucepan and add the chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add the celery and carrot for a few minutes, before stirring in the ginger, turmeric and spicy paprika, ensuring that they do not burn. When the spices smell fragrant, add the tomatoes, lentils, butter beans, water, salt and pepper. Cover and simmer for 20 minutes. Stir in all the broccoli and green beans and cover for the final 5 minutes.

Serve in bowls with a dollop of yogurt and fresh coriander. This dish can also be served with brown, black or red rice, if you prefer.