- Heat the oil in a large saucepan and fry the onion, carrot and pepper for 5 minutes. Stir in the garlic, herbs, oats, mushrooms and Walnuts and fry for 1-2 minutes.
- Stir in the tomatoes, lentils with the juice form the can and stock, bring to the boil, uncovered and simmer for 20 minutes. Sprinkle with parsley to garnish.
Cooks tip: Try using diced eggplant, sweet potato or squash or use a pouch of Puy lentils instead of the canned.
