You will need a big pot for this one, its full of veggie goodness and its perfect with couscous. 
Serves 4: 3/4 cup red lentils, 1 tsp grated ginger, 3 garlic cloves crushed, 2 tsp red chili flakes, 3 tomatoes, 1 tbsp olive oil, 1 tsp yellow mustard seeds, 1 tsp ground cumin seeds, 3 cardamom pods bruised, 1/2 tsp garam masala, 1 red onion cut into wedges, 3 small eggplants cut into cubes, 2 carrots cut into 2 cm slices, 1/4 cauliflower cut into florets, 1 1/2 cups vegetable stock, 2 small zuchinni cut into 2 cm slices, 1/2 cup frozen peas, 1/2 cup coriander
1. Place lentils in a sauce pan, add ginger, garlic chili and cover with water. Let it boil, reduce heat, and simmer covered for about 20 minutes. Set aside;
2. Score a cross on the bottom of each tomato, place in a bowl with boiling water for 2 minutes, remove and place in a bowl with col water. Peel them from the bottom and chop them coarsely;
3. In a large sauce pan heat oil, add spices and stir to coat. Add onion and cook until soft.
4. Add chopped tomatoes, eggplant carrots, dhal mixture and stock. Bring to a boil.
5. Add zuchinni, cauliflower and simmer for about half an hour or until veggies are cooked through;
6. Add peas, chopped coriander, season with salt and pepper and simmer for a further 10 minutes;
Serve by itself like a hearty soup or with some couscous.
Serves 4: 3/4 cup red lentils, 1 tsp grated ginger, 3 garlic cloves crushed, 2 tsp red chili flakes, 3 tomatoes, 1 tbsp olive oil, 1 tsp yellow mustard seeds, 1 tsp ground cumin seeds, 3 cardamom pods bruised, 1/2 tsp garam masala, 1 red onion cut into wedges, 3 small eggplants cut into cubes, 2 carrots cut into 2 cm slices, 1/4 cauliflower cut into florets, 1 1/2 cups vegetable stock, 2 small zuchinni cut into 2 cm slices, 1/2 cup frozen peas, 1/2 cup coriander
1. Place lentils in a sauce pan, add ginger, garlic chili and cover with water. Let it boil, reduce heat, and simmer covered for about 20 minutes. Set aside;
2. Score a cross on the bottom of each tomato, place in a bowl with boiling water for 2 minutes, remove and place in a bowl with col water. Peel them from the bottom and chop them coarsely;
3. In a large sauce pan heat oil, add spices and stir to coat. Add onion and cook until soft.
4. Add chopped tomatoes, eggplant carrots, dhal mixture and stock. Bring to a boil.
5. Add zuchinni, cauliflower and simmer for about half an hour or until veggies are cooked through;
6. Add peas, chopped coriander, season with salt and pepper and simmer for a further 10 minutes;
Serve by itself like a hearty soup or with some couscous.
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