Directions
- 1Heat a drizzle of oil in a large non-stick frying pan with a lid. Add the red onion and fry for 5 minutes on a medium to high heat until soft and starting to colour.
- 2Stir in the spices, tomato puree and maple syrup. Stir over a heat for 1 minute until combined.
- 3Add the tinned tomatoes, drained lentils, baby potatoes and stock to the pan. Season with salt and pepper. Give it a good stir and squash the tomatoes with the back of a wooden spoon.
- 4Bring to the boil. Simmer on a medium heat with the lid on for 20 minutes or until the potatoes are just tender enough to eat.
- 5Crumble half the block of feta into the sauce with the spinach leaves.
- 6Give it a stir and simmer for another 5 minutes, stirring once until the spinach has wilted and the feta has melted into the sauce.
- 7Serve with rice and naan and finish off by crumbling the rest of the feta over the top.
Ingredients
- 1 drizzle oil
- 1 red onion
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp tomato puree
- 1 tbsp maple syrup
- 400 g baby tomatoes
- 400 g green lentils
- 8 baby potatoes
- 600 ml vegetable stock
- 150 g YAMAS feta
- 1 pinch salt
- 1 pinch pepper
- 1 handful spinach leaves
Equipment
large non-stick frying pan with a lidwooden spoonknife
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