Lentil & vegetable stew

• 1 tablespoon extra virgin olive oil
• 1 large onion, halved, thinly sliced
• 1 red capsicum, finely chopped
• 1 broccoli cut into small florets
• 4 small potatoes, chopped, parboiled
• 3 carrots, chopped, parboiled
• 1 pit flavoured tofu, cut into 1cm pieces
• 3 x 400g cans brown lentils, drained, rinsed
• 1 tin chopped tomatoes
• 1 cup vegetable stock
• 2 tablespoons fresh parsley leaves, chopped, plus extra leaves to serve
• 2 tablespoons fresh coriander leaves, chopped, plus extra leaves to serve
• 2 tsp sambal olek
• Parmesan, grated, to serve
• Sour cream, to serve

1. Heat oil in a large deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until onion is softened. Add broccoli and parboiled carrot & potato. Add tofu.
2. Add lentils, tomato and stock. Add sambal olek. Stir. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until mixture thickens. Season . Stir in parsley and coriander.
3. Sprinkle with parmesan and extra parsley and coriander. Serve with sour cream.