Ethiopian lentil casserole

1 HOUR | SERVES 4 | EASY

Try not to frown at the idea of adding tomato ketchup to tomato-based dishes – good-quality ketchup boosts the sweetness that can often be lacking in tinned tomatoes and passata. onion 1, sliced

garlic 2 cloves, chopped

olive oil 4 tbsp berbere spice mix 2 tbsp (see cook’s notes) carrots 2 large, cut into bite-sized chunks sweet potato 1 large (about 250g), peeled and cut into bite-sized chunks

chopped tomatoes 400g tin

ginger 4cm piece, grated

passata 450ml strong vegetable stock 800ml tomato ketchup 2 tbsp dried red lentils 150g, rinsed baby spinach a large handful flat-leaf parsley a bunch, chopped chilli oil (see recipe on page 76) to serve (optional)

• Heat the oven to 190C/fan 170C/gas 5. Scatter the onion over the base of a deep roasting tin. Add the garlic, drizzle everything with the olive oil and scatter over the berbere spice mix. Give it a good stir to coat everything and cook for 10 minutes.

• Remove the roasting tin from the oven and toss in the carrots and sweet potato. Pour in the chopped tomatoes and stir in the grated ginger. Add the passata, stock and tomato ketchup. Stir in the lentils, cover with foil and cook for 45-50 minutes or until the vegetables and lentils are soft and the casserole thickened.

• Stir in the spinach leaves and 1/2 the parsley, and return the tin to the oven, uncovered, for a further 7-10 minutes. Serve with a scattering of parsley and chilli oil, if you like.

PER SERVING 412 KCALS | FAT 13.2G SATURATES 1.9G | CARBS 52.6G | SUGARS 22.1G FIBRE 11.3G | PROTEIN 15G | SALT 0.9G