As usual there was lots of chopping to start with. This is what I used but it can all be substituted or adapted to what you have. Chop up 4 carrots, 3 purple sweet potatoes, 3 celery sticks, 4 red onions, 2-3 garlic cloves, 1 red pepper. I did actually saute the onions and garlic this time (in water) as I had time to spare. Then added in 2-3 teaspoons of Ras El Hanout (a Moroccan spice mix) or you can use individual spices. I added all the remaining veg, several chopped up dried apricots, a small handful of sultanas and a small handful of flaked almonds. Then a jar of passata, 3 cups of dried, rinsed, lentils (mine were a mix of green and some other random speckled ones) & about 7-8 cups of water. It will look very watery but the lentils will absorb it all. I also added some seaweed & cinnamon. Pressure cooked it for 15 mins on High & 10 mins natural release. Serve with Nutritional Yeast on top, with Barley on the side and some Cavelo Nero. This made enough for 8 people so we're having the same tonight. Hurrah, no cooking!