• 2 tablespoons olive oil
  
• 1 tsp mild chilli powder or ½ teaspoon garam masala (optional)
  
• 1 medium onion, chopped
  
• 1-2 cloves garlic, chopped
  
• 1 red pepper, de-seeded and chopped
  
• 1 aubergine, cubed
  
• 2 courgettes, sliced
  
• 400g chopped tomatoes fresh or canned
  
• 1-2 tsp tomato puree (If you use fresh tomatoes)
  
• 400g pre-cooked or canned lentils, drained
  
• Salt* and freshly ground black pepper to taste

Method:
Heat the oil in a pan and add the chilli powder, onion, aubergine, garlic and red pepper. Fry quickly for about five minutes. Stir in the courgette, tomatoes, (puree), lentils, salt and pepper. Bring to the boil and then cover and simmer on low heat for about 25 minutes, or alternatively move to a casserole dish and place in oven pre-heated to 175 degrees for 35 minutes.

Delicious with fresh crusty bread served plain or toasted and topped with Gruyère or Emmental cheese.

*Please note that care should be taken when adding salt to a child's meal - please click here to see the recommended salt limits.

Chicken wings with Vegetables and Potato Wedges
Our reader recipe of the month has been sent in by Christine Stagno Navarra. Her recipe for chicken wings with vegetables and potato wedges is a winner because it's easy to prepare, colourful and full of fresh ingredients. Its mix of bright veggies and tasty chicken gives a good variety of nutrients, flavours and textures - something for all the family! She gets a £10 Blooming Marvellous Voucher as a reward. If you have an equally fantastic recipe to send us, email us now.

Preparation time: 20 mins
Cooking time: 30 mins
Serves 4

Ingredients:

• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 10 chicken wings (or strips of filleted chicken breasts if preferred)
• 4 large potatoes
• Half courgette
• Half orange pepper
• Half red pepper

Method

1. Mix the olive oil and garlic powder together in a large bowl.
2. Cut the chicken wings in half, discarding the tip.
3. Peel and cut potatoes in wedges and cut the courgette in 1½ cm strips.
4. Clean the peppers, discard the seeds and cut into 2cm strips.
5. Tip everything into the bowl and mix well with your hands, making sure that all ingredients are covered in oil and garlic.
6. Put in a greased oven tray in a single layer and bake in a preheated oven on 200C/392F for 30 minutes