• Carrots: 2
• Coral lenses: 2 cups (500ml)
• Plant milk: 800 ml
• Dried grapes: 3 tablespoons
• Cinnamon: 1 teaspoon
• Nutmeg: 2 pinches
• Maple syrup: 2 tablespoons
• Pineapple: 1/2
• Walnuts: 3/4 cup (180 ml)

1. Soak lentils in hot water (kettle) for 30 minutes, then wring out and rinse.

2. Peel the carrots into thin strips and cook over low heat in a pot for 3 minutes in 2 spoonfuls of olive oil.

3. Add the lentils, plant milk, spices (cinnamon and nutmeg) and dry grapes.

4. Cook over low-medium heat for about 20 minutes, stirring occasionally.

5. Add the maple syrup and stir. Leave to cook for a further 5 minutes. The mixture should become a little compact.

6. Serve warm in a bowl, topped with pineapple and crushed walnuts.

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