This dish is absolutely LOADED with nutrients and fibre. It is so great as once you know how to cook it, you can really throw in whatever veggies you have. Aim for the rainbow!

I haven’t shared a vegan recipe before, so I wanted everyone to get as excited as I am with this one. The kids love it, the husband loves it, and all the friends that pop in at lunchtime love it. I hope you do too!



2 Cups Cooked Basmati Rice

1 x 400 g Tin Organic Lentils (Rinse and drain them before cooking)

1 x 400 g Tin Organic Coconut Cream

2 x Med Carrots

2 x Zucchini

1 x rib celery

150 gm pumpkin

2-3 Tbsp Organic Tomato Paste

150 gm Filtered Water

2 x clove garlic

2cm piece ginger root

1/2 tsp turmeric

1 tsp cumin

1 tsp coriander


Add all veg, garlic and ginger into thermomix/food processor and pulse a couple of times to chop into small pieces.

Stove top: Heat a large saucepan med heat and add a little coconut oil.

Add veg, lentils and the rest of the ingredients to the saucepan and bring to the boil.

Simmer on low heat for 25 mins.

Thermomix: Add the rest of the ingredients, cook 25 min 100 degrees Sp1.

Serve on top of rice and garnish with fresh coriander & lime juice.


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