Spiced Lentils with Couscous & Buttered Pine Nuts

Start by making the mushroom and lentil base. Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove from the processor and repeat with the mushrooms. If you don't have a food processor you can finely chop it all, but do not be tempted to grate it!

Heat 2 tbsp oil in a large saucepan over a medium heat and add the blitzed onion, carrot, garlic and celery. Add a big pinch of salt and cook for 10 mins until completely softened. Add the tomato purée and cook for 2 mins before tipping in the mushrooms. Cook for 5 mins until softened.

Drain and add the lentils, along with the tinned tomatoes, miso, and stock, then simmer for 30-40 mins until reduced. Season with salt and pepper. Optional: if you're batch cooking the mushroom and lentil base for the week, portion it out now into Tupperware containers.

Put the couscous into a bowl and pour over the boiling water. Season with salt, pepper and a drizzle of olive oil, then cover with a plate or cling film. Leave to stand for 5-10 mins (or according to package instructions) then fluff up with a fork.

Dice the apricots and add to the lentils.

Melt the butter in a pan over a medium heat and add the pine nuts. Cook until the butter starts to smell nutty, then remove from the heat and add the spices.

To serve, divide the couscous between tops and spoon over the lentils. Top with the buttery pine nuts and parsley.