1/2 onion, chopped fine
2 carrots, chopped fine
4 zuchini, thinly sliced
1/2 head of celery, thinly sliced.
1/2 jar (4 oz) sundried tomatoes in olive oil
1" of fresh root ginger, thinly sliced and chopped
2 teaspoons of pureed fresh ginger in lemon juice
4 oz mushrooms, thinly sliced
8 - 16 fl oz soy ginger broth
4 oz black lentils, rinsed
Pour the olive oil from the tomato jar into a large non-stick pan.
Add the onion and carrots, and cook gently until the onion is transparent.
Add the ginger, the celery, the zuchini, and the tomatoes. Cook for another few minutes, stirring occasionally.
Add some of the broth. (If you don't have soy ginger broth, chicken or vegetable stock with a tablespoon of soy sauce is a reasonable substitute).
Add the lentils. Add enough stock to cover the lentils. Bring to the boil then simmer on a very low heat for at least an hour. Check after 20 minutes to see how much stock the lentils have absorbed, and add enough more to keep them covered. If it is not to be served at once, allow to cool then transfer to a covered dish and refrigerate.
This makes enough for at least 4 servings; it also makes a good base to which to add additional fresh green vegetables.
I didn't weigh the ingredients when I was making this, so anything I ran through the COM would be a guess. It turned out well enough to warrant describing it. Don't substitute red lentils - that would result in mush; green puy lentils would work if you can't get black lentils.