Add the capsicum and zucchini and allow to cook for a further 3-4 minutes.
Add the lentils, wine and stock and bring to the boil. Simmer for 15 minutes or until lentils are almost cooked, then reduce the heat, add the cauliflower and simmer for 10 or so minutes or until the cauliflower is tender.
Stir in the cashew cream and turn off the heat.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/05/22/french-style-lentil-and-vegetable-stew/