Main Serves 2

Ingredients

• 2 red onions, sliced
• 1 large carrot, cut into chunks
• 1 medium parsnip, cut into chunks
• 2 celery sticks, sliced
• Olive oil for frying
• 3 garlic cloves, finely chopped
• 1 tsp rosemary
• 200g red lentils
• 200g baby spinach / spring greens
• 2 tsp harissa paste
• 1 bay leaf
• 1 tsp cumin
• 1 tin plum tomatoes
• 400ml water
• 600g sweet potatoes/ potatoes finely sliced
• salt and pepper to season

Method

• Heat 1 tablespoon of oil in the saucepan and fry the onions, parsnip and celery gently for 10 minutes until softened.
• Add the garlic and rosemary to the saucepan and fry gently for a further 2 minutes. Add the harissa, bay and cumin. Cook for a further 1 minute before adding the lentils, tomatoes and 400ml of water. Bring to a gentle simmer and season with salt and pepper.
• Add the garlic and rosemary to the saucepan and fry gently for a further 2 minutes. Add the harissa, bay and cumin. Cook for a further 1 minute before adding the lentils, tomatoes and 400ml of water. Bring to a gentle simmer and season with salt and pepper.
• Leave to simmer for 15 minutes, stirring occasionally before adding the carrots and greens, then cook for a further 5 minutes and turn off.
• Top the lentil mix with the thinly sliced sweet potatoes/potato in an overlapping pattern.
• Spray lightly with Olive oil and season before baking for 40 minutes in the Remoska.