By Zina Stone
•
16 May, 2024
Ingredients 1 tbsp olive oil 2 onions, halved and thinly sliced (320g) 4 garlic cloves, chopped 1½ tbsp smoked paprika 500g passata 500ml vegetable stock, made with 2 tsp bouillon powder 150g red lentils 400g frozen spinach 400g can borlotti beans 10g basil, chopped 2 tomatoes, cut into wedges 8 eggs