This is a really simple and easy meal that’s perfect for warming up with this winter. It’s healthy, hearty, packed with nutrients and really tasty. The best thing is that it’s so versatile. You can easily swap out the potatoes for pumpkin or celeriac and change the lentils to kidney beans or chickpeas. You can also drastically change the flavour depending on the spices you use. My favourite way to eat it is with Superkraut kimchi you can find in the fridge at the co-op.


Serves: two hungry adults

What you’ll need:

  • 1 onion
  • 3 cloves garlic
  • Handful of mushrooms (any kind)
  • 3-4 medjool dates
  • 2 tbs tomato paste
  • 1 can whole or crushed tomatoes
  • 150 mL water
  • 1 tbs tamari
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 5-6 potatoes peeled and cubed (I used sebago)
  • 1 cup green or red lentils
  • Handful of shredded green cabbage (optional)

Dice the onion and garlic and fry them in a large pot on medium high heat with a bit of water for five minutes. Add the mushrooms and dates and sauté for another few minutes. Then add the tomato paste, potato, spices, salt and pepper and stir for about two minutes or until the paste thickens. Add the lentils, canned tomatoes, tamari and half the water and simmer on medium heat until the lentils and potatoes are tender. Fold in the cabbage and add more water if you like or leave it as is for a few more minutes until the cabbage goes limp. Alternatively leave out the cabbage and mix in some kimchi upon serving. It’s amazing! Season with salt and pepper and serve with rice, nutritional yeast, miso, sauerkraut, kimchi, chilli tomato sauce, pepitas or lemon juice.

Kirsty is an avid wholefoods recipe creator for her blog. She loves demonstrating that being conscious of what you eat is not only beneficial to your health and the planet, but also really fun. She uses ingredients that are seasonal and package-free to maximise health and minimise waste. All recipes are free of meat and dairy.

Visit her website here.