This recipe would go really well with any full body red wine!
Soak the lentils overnight to cut down the cooking time. Just cover with cold water and leave in the fridge overnight.
The stalk from the silverbeet is very edible but has a strong earthy taste. I’ve left it out of the recipe but feel free to put it in.
This recipe uses a few pots and pans, follow the steps and it all comes together easily. Maybe opt out of washing up tonight…