2 tsp cumin ground
2 tsp turmeric
3 tbsp olive oil
1 small onion
1 tbsp ginger minced

small pack coriander
500g Puy lentils cooked
400ml can coconut milk
Juice of 2 limes
2 sweet potatoes cut into small cubes

Heat oven to 200C/180C fan/gas 6. Toss the sweet potato, with 1 tsp cumin, 1 tsp turmeric and 1 tbsp oil. Season well, spread out on a baking tray and bake for 25 mins or until cooked through. Heat 1 tbsp oil over a medium heat and add the remaining spices. Add the onion and cook for 5 mins or until softened. Stir in the garlic and coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant. Stir in the lentils, coating them in the spices, then add the coconut milk and turn up the heat so it bubbles away. Cook for a few mins until the lentils have absorbed some of the coconut milk, then pour in the lime juice and season.