Ingredients

• 2 medium onions
• 3 garlic cloves
• 1 tbs oil
• 250g courgettes
• 250g aubergine
• 200g pepper
• 240g dried lentils, cooked
• 1 x 400g tin of tomatoes
• 400ml vegetable stock
• 1 heaped tsp of dried thyme
• 1 tbs maple syrup
• 2 tsp balsamic vinegar
• 1 tsp salt

Method

• Peel and finely chop the garlic, onion.  And chop the courgette, aubergine and pepper into bite sized pieces
• Heat the oil in a pan and brown the onion and garlic.  Add the courgette, aubergine and pepper along with the thyme and cook for a further 10-15 minutes, stirring occasionally to ensure it doesn’t stick.
• Add the lentils, tomatoes, stock and other seasoning ingredients and bring to the boil, then reduce to a simmer for a further 10 minutes.