Serves 4-6
2 tbsp olive oil
300g sweet potatoes, diced
1 large red onion, chopped
4 tsp Shala Spice Blend
3 cloves garlic, crushed and finely chopped
250g red lentils
2 x 400g tinned chopped tomatoes
750ml water
1 tsp salt
1 large handful of fresh spinach leaves
Heat the olive oil in a large saucepan over a medium heat.
Add the sweet potato and onion and fry for 6 minutes,
stirring regularly.
Add the Shala Spice Blend and the garlic and stir fry
for 1-2 minutes, adding a little water as required to prevent
sticking.
Add the lentils, tomatoes, the rest of the water and the salt.
Turn up the heat and bring to the boil.
Reduce the heat and simmer for about 30 minutes over a
medium-low heat.
Stir occasionally until the lentils are soft and the mixture begins
to thicken.
Stir in the spinach, and leave to cook for another
1-2 minutes or until the spinach has wilted.
Serve hot with rice or flatbread.
