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Export 8 ingredients for grocery delivery
Step 1
Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for a further minute. Add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm.
Step 2
Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.
Step 3
Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil. Serves 6.
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