Curried French lentils

Produce

• Onions, chopped – 3 medium (320 g)
• Celery, sliced – 1⅛ stalk large (70 g)
• Mushrooms, fresh, coarsley chopped – 62 g
• Tomatoes – 400 g
• Yam or sweet potato, diced 10 mm / ⅜" – ¾ sweetpotato 5" long (100 g)
• Potato, diced 10 mm / ⅜" – 1⅛ small (100 g)
• Cauliflower florets – ⅛ head large (100 g)
• Broccoli florets – ⅛ bunch (100 g)
• Swiss chard (or other greens), coarsley chopped – 2⅛ leaf (100 g)

Nuts, Seeds & Legumes

• French green lentils – 250 g

Herbs & Spices

• Yellow curry powder (such as Curry powder or Modernist Curry Powder) – 6 g
• Herbs de provence or Autumn spice mix – 2 g
• Garlic powder – 3.1 g
• Salt (optional) – 7 g

Sauces & Condiments

• Vegetable stock or water – 1500 g