Lentil and Spinach Dhansak

Ingredients

• 12 oz basmati rice
• 1/2 lemon, finely grated
• 8 oz spinach
• 1 medium red onion, finely chopped
• 1 slice root ginger, finely chopped
• 2 medium carrots
• 1 5" long sweet potato
• 3 oz red lentils
• 5 oz plain yogurt, low fat
• 1 oz vegetable fat spread, low calorie
• 1 tbsp curry paste
• 2 cups water
• 1 cube vegetable stock cube

Directions

1. Melt the spread in a saucepan, add the onion and ginger and cook for about 5 minutes, stirring occasionally, until soft.
2. Add the curry paste and cook, stirring, for 1 minute. Gradually add the vegetable stock dissolved in water and bring to the boil.
3. Stir in the lentils, carrots and sweet potato and simmer gently for about 15 minutes until tender.
4. Meanwhile, cook the rice according to packet directions.
5. Stir the spinach leaves into the cooked vegetables until they have just wilted and then add the lemon rind and juice.
6. Serve the vegetables with the rice, garnished with lemon zest.