3 medium carrots
4 garlic cloves
1 tsp celery salt
1 tablespoon olive oil
2 veg stock cubes
1 tbsp fresh thyme chopped
100g lentils
1 can Jackfruit
700 ml water
3 tbsp tomato puree
  • Chop the carrots and garlic in a blender
  • Fry the carrots garlic and celery salt in the oil for 10 minutes
  • Add the thyme, lentils, jackfruit, stock, puree and water
  • Cook for a further 5 minutes