1. Heat a large pan over medium heat with 1 tbsp oil. Dice carrots and onion, chop garlic. Add to pan as you go. Stir through 1/2 tsp chilli, 2 tsp paprika and 3 tsp cumin. Cook for 5 minutes, or until softened.

2. Chop tomatoes, add to pan with lentils. Stir through tomato passata and 1 1/2 cups water. Season with salt and pepper. Simmer for 20-25 minutes, covered, or until lentils are tender.

3. Trim and thinly slice radishes. Mash avocado and slice coriander. Keep separate.

4. Toast flatbreads in a dry pan or in the oven to crisp up if preferred.

5. Rinse and roughly chop spinach. Stir through chilli con lentils until wilted.

6. Divide chilli con lentils between bowls. Top with radishes, coriander and dollop of avocado. Serve with flatbreads.

Notes:
Gluten friendly option - flatbreads are replaced with rice.
Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

carrots 2
Brown onion 1
Garlic 2 cloves

Tomatoes 2
Puy lentils 1 packet (250g)
Tomato passata 1/2 jar (500ml)

Radishes 1/3 bunch
Avocado 1
Coriander 1/3 bunch

Lebanese flatbreads 1 packet

English spinach 1 bunch

From your pantry:
oil (for cooking), salt, pepper, ground chilli, ground cumin, smoked paprika