Serves 4
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To serve:

  1. Heat the oil in a saucepan over a medium heat and cook the onion for 4-5 minutes until softened, seasoning with salt and black pepper. Add the cumin seeds, garam masala, garlic and ginger and cook for 2-3 minutes longer, stirring regularly.
  2. Add the lentils, chopped tomatoes and stock. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
  3. When the lentils are soft, stir in the cooked root vegetables, the grated carrots and the baby spinach. Simmer for five minutes longer, then squeeze in the lemon juice and season to taste.
  4. Scatter with fresh coriander and serve with flatbreads and/or natural yoghurt, if desired.
 

Note: Coconut oil can be used as an alternative to rapeseed oil, if you wish.

Nutrition Facts

Per Serving: 463kcals, 5.8g fat (0.6g saturated), 80.8g carbs (14.8g sugars), 24.7g protein, 32.8g fibre, 0.253g sodium

DinnerIndianMeat-freeLow-fatFamily mealsCuisinesComfort foodMake it HealthyVegetarian

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