Gwinganna polenta with vegetables

Vegetables

• 200 g brown onion cut into quarters
• 1 carrot cut into pieces
• 150 g sweet potato cut into pieces (approx. 2 cm)
• 20 g olive oil
• 1 zucchini cut into pieces (approx. 3 cm)
• ½ red capsicum cut into pieces (approx. 3 cm)
• 6 sprigs mixed fresh herbs of choice, leaves only
• 100 g puy lentils cooked (see Tips)
• 40 g fresh baby spinach leaves
• 1 pinch sea salt
• 1 pinch ground black pepper

Pumpkin and tomato sauce

• 200 g pumpkin peeled and diced (approx. 1 cm)
• 1 tomato large and ripe, cut into quarters
• 1 tbsp extra virgin olive oil
• sea salt to season
• ground black pepper to season

Polenta

• 1000 g water
• 2 tsp Vegetable stock paste (see Tips)
• 200 g polenta
• 50 g extra virgin olive oil