Ingredients

1 tbsp extra virgin olive oil (15ml)
1 medium onion, finely chopped  (150g)
1 clove garlic, finely minced  (6g)
1 inch piece ginger, root peeled and finely minced  (20g)
1 large carrot, peeled and diced into small pieces  (120g)
1 large potato, peeled and diced into small pieces  (225g)
1 tsp ground cumin  (3g)
red lentils, washed  (100g)
reduced sodium vegetable stock (600ml)
1 x 400g carton passata  (400g)
1 x 210g can canned chickpeas, drained and rinsed  (130g)
1 tbsp lemon juice
Pinch of ground black pepper
1 wholemeal roti  (120g)

Method

Add the oil to a large saucepan, heat it, add the onions, garlic and ginger and fry for 5 minutes.
Add the carrot, potato, cumin, lentils, stock and passata to the pan. Bring it to the boil and then turn the heat down to a simmer. Cover the pan and cook for 20 minutes, stirring occasionally. 
Add the chickpeas and more water if needed and cook for another 20 minutes, continuing to stir every now and then.
Serve the roti in bowls with a squeeze of lemon juice, a sprinkle of black pepper and a wholemeal roti.