Serves 8 | Prep time: 5 minutes | Cooking time: 30 minutes |


200g puy lentil
2 tbsp olive oil
1 red onion thinly sliced
2 cloves of garlic chopped
1 tsp curry powder
1 tsp cumin
1 tsp garam masala
1 tsp coriander powder
1 tsp fresh ginger grated
1X400g coconut milk
400ml vegetable stock
400g fresh tomatoes skinless quartered
Handful of spinach chopped
Sprinkle of fresh chopped coriander

400g beetroot
½ tsp smoked paprika
1 tsp garlic powder
Salt & pepper
drizzle of olive oil

Pre-heat the oven to 180C.

Cook the puy lentil with 1 tsp of cumin for 15 minutes, drain and set aside.

Place the beets in a baking sheet with a drizzle of olive oil, salt, pepper, garlic powder, smoked paprika, combine well and bake for 30 minutes.

While the beetroot is baking, place the tomatoes in a large bowl with boiling water and leave for 10 minutes. Once cool enough to touch, remove the skin, and cut in quarters.

Place the oil in a saucepan over a medium heat, once warm add in the onion and cook for 5 minutes, add the garlic and cook for a few seconds. Then add the ginger and all spices. Sautee them for 2 minutes until the spices are completely coated in the oil and have released their flavours into the pan.

Add in the tomatoes, coconut milk, and cook on a medium heat for 10 minutes. Then add the cooked lentil and beets and cook for a further 15 minutes. Add the spinach and let it wilt for a few seconds, add the chopped coriander and serve with a bowl of brown rice or millet.