Lentil and Spinach Casserole | FOODWISE

Ingredients

• 4 teaspoons olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, seeded, membrane removed and diced
• 1 teaspoon sea salt
• 2 teaspoons ground coriander
• ¼ teaspoon asafetida powder (see note)
• ¼ teaspoon cayenne pepper
• 4 teaspoons vegetable bouillon
• 4 ripe tomatoes, chopped
• 4 teaspoons tomato paste
• 14 oz can brown lentils, rinsed and drained
• 1 carrot, diced
• 2 large all-purpose potatoes, diced
• juice of ½ lemon
• 1 teaspoon xylitol
• 2½ tablespoons chopped flat-leaf (Italian) parsley
• 5 spinach leaves, shredded
• steamed rice or chapatti, to serve