Step 1

Assemble spices in a small bowl.

Step 2

Heat oil in large saucepan or frypan over medium heat.

Step 3

Add onion and sweet potato and sauté until onion is soft.

Step 4

Add spices and cook, stirring, until mustard seeds start to pop.

Step 5

Add lentils and stock and simmer for 10 minutes.

Step 6

Add remaining vegetables and carrot pulp and simmer for another 15 minutes.

Step 7

Remove from heat and stir in spinach leaves until wilted.

Step 8

Serve topped with coriander leaves.