vegan summer vegetable stew

Sometimes we all just need a hearty meal and this cracker is one of my best.
Three simple steps.
One - Add rice and red lentils in a pot, add hot water so they can boil and expand, so get the heat up getting it to boiling and then let simmer for about 15 minutes. at the 8 minute mark add in fresh cauliflower chunks (about golf ball size) - these will cook in the rice and lentils.
Two - While doing this heat a pan and add cut asparagus, mushrooms, red chilli, crushed garlic all fresh of course.
Three - When the rice is cooked and the asparagus and onion are charred to your liking - simply get a huge carousal dish and pour in the rice and lentils (just drain the surface water - its ok to add some liquid to the carousal dish) add in half a dozen bay leaves and then top off with fresh ready to eat kidney beans and then the asparagus, onion and all the ingredients from the pan.
Place the lid on the carousal dish and put on very low simmer for 10-20 mins to let the bay leaves infuse.
The Kidney beans, rice, lentils and cauliflower make this a nourishing yet light dish - you will be surprised.
When the delicious smell radiates from the bay leaves - simply lift the lid and plate up.
Whala all done  - great with a red or white wine.