Ingredients
¼ cup extra virgin olive oil, plus extra for drizzling
3 French shallots, thinly sliced
1 tbsp finely chopped rosemary sprigs
1 medium sweet potato, chopped into 3cm pieces
1 cup French green lentils
750ml vegetable stock
1 tin of chickpeas, well-drained and rinsed
baby spinach, to serve
Directions
1
1. Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for a further minute. Add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm.
2
2. Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.
3
3. Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil. Serves 6.