Easy Vegetable Curry with Yogurt and Garlicky Flatbreads - River Cottage

Ingredients

• 250g split red lentils, rinsed
• About 1 litre light vegetable stock or water
• About 400g cold cooked potatoes
• 2 tablespoons sunflower oil
• 2 garlic cloves, finely chopped
• 1 rounded tablespoon curry powder
• 200–250g spinach
• A good squeeze of lime or lemon juice
• Sea salt and freshly ground black pepper
• Lime or lemon wedges to serve