Ingredients

1 red onion, cut in thin wedges
2 red peppers, cut in long strips
Olive oil to saute
3 sweet potatoes - scrubbed and cubed
5 tomatoes cut in wedges
1 mug of Puy or Beluga lentils cooked in 2 cups of cold water until all water has gone (I used Beluga)
2 big handfuls of baby spinach
2 bay leaves
half teaspoon ground Espelette chilli pepper
salt and pepper to season

crumbled feta to serve (optional)

Directions

Saute the red onion in olive oil until beginning to soften and then add the red peppers, again allow them to soften. I usually put a lid on the pan and leave on a medium heat, turning regularly.

Wash lentils and start them off to cook.

Prepare the sweet potatoes and add them into the pan with onions and red pepper - add a small amount of cold water and put the lid on.

After a few minutes add the bay leaves, espelette and tomatoes and cover and leave to simmer until potatoes are soft.

When the lentils are cooked, stir them into the vegetables and then add the baby spinach, mix and put on a lid until the spinach has wilted slightly. Season.

Serve as it is for a vegan option or sprinkled with some feta for a vegetarian - the flavours are amazing!