Lentil and Sweet Potato Stew with Wilted Spinach and Greek Yoghurt

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups red lentils, rinsed and drained
• 2 medium sweet potatoes, peeled and cubed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 2 cups fresh spinach, roughly chopped
• For the Greek yoghurt:
• 1 cup plain Greek yoghurt
• 2 tablespoons freshly squeezed lemon juice