Moroccan Spiced Sweet Potato and Lentil Traybake

Ingredients

• 700 g sweet potatoes
• 200 g red lentils
• 400 g tinned chopped tomatoes
• 500 ml vegetable stock
• 2 tbsp ras el hanout
• 2 red onion
• 4 garlic cloves
• 3 tbsp olive oil
• 20 g fresh flat-leaf parsley
• 40 g flaked almonds

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Peel and cube the sweet potatoes. Cut the red onions into wedges and crush the garlic.

2. 2

   Toss the sweet potato and onion with the olive oil and ras el hanout in a deep roasting tray. Roast for 20 minutes until starting to caramelise.

3. 3

   Add the rinsed lentils, chopped tomatoes, and stock to the tray. Stir well, cover tightly with foil, and return to the oven for a further 25 minutes.

4. 4

   Remove the foil, stir in the crushed garlic, and roast uncovered for a final 10 minutes until the lentils are tender and the top is slightly golden.

5. 5

   Toast the flaked almonds in a dry pan for 2 minutes until golden. Scatter over the traybake along with the chopped parsley before serving.