Featured Recipe -

• 1 red onion
• 2 tbsp olive oil
• 1 lemon
• Generous pinch crushed chili
• 1 1/3 cups mushrooms
• 6 ripe tomatoes or 1 ¾ cups chopped tomatoes
• 1 tbsp balsamic vinegar
• 2 chicken stock cubes
• 1 quart (plus a splash) of boiling water
• 2/3 cup cooked lentils (from packet or can)
• Handful young spinach leaves

• Boil the water.
• Peel and chop the onion and soften in 2 tbsp olive oil with zest from the lemon cut into small scraps, the chili and ½ tsp salt. Coarsely chop the mushrooms.
• Pour boiling water over the tomatoes and count to 30.
• Drain the water and remove the skins. Chop the tomatoes.
• Stir in mushrooms and balsamic vinegar into the onions and cook, stirring often, for 5 minutes.
• Add tomatoes and the stock cubes dissolved in 1 (plus splash) quart of boiling water from the kettle. Bring to the boil. Then simmer for about 15 minutes until thick and luscious.
• Stir in the lentils. Heat through and add the spinach.
• When the spinach has wilted, add seasoning with salt and pepper to taste preferences. Serve with a lemon wedge to squeeze over the top, adding a splash of your best olive oil.