Serves 4
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To serve

  1. Heat the vegetable oil in a wide-based pan over a low heat. Add the onion and cook for 8-10 minutes until softened, stirring occasionally. Season with salt and pepper.
  2. Add the garlic, ginger and chilli and cook for one minute, then add the turmeric, cumin, chilli powder, paprika and dried coriander and cook for one minute longer.
  3. Increase the heat to medium and add the sweet potatoes. Stir to coat in the spices. 
  4. Add the lentils, 600ml vegetable stock, tinned tomatoes and some salt and pepper. Bring to the boil, then reduce the heat and cover with a lid. Cook for 20 minutes until the lentils and sweet potatoes are tender. 
  5. Add salt or pepper to taste, then stir in the spinach and allow to wilt. Top with spring onions and fresh coriander, to serve.

Nutrition Facts

Per serving: 477kcals, 7g fat (2g saturated), 85.8g carbs (16.4g sugars), 23.4g protein, 28.8g fibre, 0.51g sodium