Baked sweet potatoes with lentils & red cabbage slaw

Ingredients

• 2 sweet potatoes (about 175g/6oz), washed and patted dry -
• 1 tbsp cold-pressed rapeseed oil -
• 1 medium onion , finely sliced -
• 2 garlic cloves, crushed -
• thumb-sized piece ginger , peeled and finely grated -
• 1 long green chilli , finely chopped (deseeded if you don't like it too hot) -
• 2 tsp ground cumin -
• 2 tsp ground coriander -
• 85g split red lentils -
• finely grated zest ½ lemon , plus 2 tbsp juice -
• 2 medium-large tomatoes , roughly chopped -
• ½ small pack coriander , roughly chopped, plus a few sprigs to garnish -
• 4 tbsp full-fat plain bio-yogurt -
• lemon wedges, for squeezing over (optional) -
• 2 tbsp extra virgin olive oil -
• 2 tsp lemon juice -
• ¼ small red cabbage , cored and very finely sliced -
• 1 medium carrot , peeled and coarsely grated -
• 2 spring onions , finely sliced -
• 25g sultanas -
• 1 tbsp mixed seeds , such as sunflower, pumpkin, sesame and linseed -