I love this meal for a cold night - pure comfort food, simple and easy. Make double and chuck it in the freezer for an easy meal next week, or have it with rice (and some grated zuchinni), topped with avocado, grated cheese and coriander for a mexican type meal. Then pair the leftovers with cooked quinoa and parsley for lunch the next day. This is also very budget friendly coming out at about $10.50 for 6 servings and can be made in a pressure cooker for a hands off approach.

RECIPE

Serves 6 DF, GF

Ingredients

• 2 small purple onions

• 4 cloves garlic chopped

• 3 tablespoons olive oil

• 1 cup mushrooms chopped

• 2 cups stock

• 2 cups pasatta

• 2 tins kidney beans, drained

• 1 cup lentils (dried, brown)

• 3 big handfuls spinach

• 1 1/2 teaspoons dried rosemary

• 1 1/2 teaspoons dried thyme

• 3/4 teaspoon salt

Instructions

Fry the chopped onion in the olive oil on saute mode for 5 mins then add garlic, rosemary and thyme for 1 minute, Add everything else cook on high pressure for 12 mins. Add salt to taste and garnish with herbs of choice.