Cauliflower and Lentil stew

GF, DF and RSF - Serves 4

Ingredients:

• 1/2 head of cauliflower florets

• 1 large sweet potato diced

• 1 can of organic lentils

• 2 cups of sliced mushrooms

• 1 galrlic clove finely diced

• 1 small onoin diced

• 1 tin of diced tomatoes

• 2 cups of passata

• 1 tsp of paprika

• 1tsp of harissa paste

• 2 tbsp of lemon juice

• 1 cup of quinoa

• 2 cups of vegetable stock

• 150g spinach

  Salt and pepper

Method:

1. In a saucepan add quinoa and vegetable stock and cook for 15 minutes or until quinoa has absorbed the liquid and is nice and fluffy.

2. Meanwhile, fry off the onion, garlic, paprike and harissa in 1 tbsp of coconut oil for 3 minutes.

3. Add in sweet potato, cauliflower and mushrooms and cook for 5 minutes.

4. Add in the diced tomatoes, passata, lemon juice, salt and pepper and cook for 10 minutes.

5. Just before serving toss through the lentils and spinach.