Ingredients (6 portions):

• 1 red onion (chopped)
  
• 3 cloves of garlic
  
• 1 tbsp olive oil
  
• 1cm fresh ginger (greated)
  
• 1 big sweet potato (about 300g)
  
• 2 carrots (cut in thicker slices)
  
• 1 tsp sea salt
  
• 4 tsps curry powder
  
• 2 tsps ground cumin
  
• 2 tsps coriander
  
• 1 tsp sweet paprika powder
  
• 1 can of tinned tomatoes (400ml)
  
• 1 can of coconut milk (400ml)
  
• 500g green (organic) lentils (you can use usual lentils)
  
• 1,5L water
  
• 1 tsp soy sauce light
  
• 1 lime
  
• 200g spinach
  

Method:

• In a bigger pan heat up the oil and slightly cook the onion and chopped garlic.
  
• Sweet potato cut into big chunks and add to the pan together with cut carrot and cook for about 2 minutes.
  
• Then add seasoning (salt, curry powder, ground cumin, coriander, sweet paprika powder) and cook for another 2 minutes.
  
• Then add tomatoes and coconut milk and mix well.
  
• Then add raw green lentils and mix well again.
  
• Add water, soy sauce and cook for about 30-40 minutes (or until cooked) and stir every now and then.
  
• At the end add spinach and mix and you can serve.
  

Nutrition details:

• 498 Kcal
  
• 64g carbs
  
• 13,3g fat
  
• 24,5g protein

TAGS: lunchsupper