Lentils with sweet potatos and spinach

Serves two people:

• 100g of raw lentils
• 200g of sweet potato, peeled and diced
• 1/2 cup of frozen spinach
• 1 1/2 cup of vegetable broth
• Half a white onion, finely diced
• 2 garlic cloves
• 1 loaf of bread
• 1/4 teaspoon ground cummin
• 1/2 teaspoon paprika
• salt and pepper, and olive oil

1. Soak the lentils for several hours before cooking. Rinse them.
2. Unfreeze the spinach.
3. Fry the garlic and bread in oil, until crunchy.
4. Remove the excess oil and fry the onion in the pot.
5. Add the lentils, the diced potato and the broth and cook for 5 minutes.
6. Mash the garlic and fried bread and add it to the stew, together with the spices Cook for 12 minutes.
7. Add the spinach and cook for another 3-5 minutes.