Method:
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Preheat oven to 180C. Slice the aubergine and arrange the slices on a baking sheet and brush lightly with coconut oil. Sprinkle with salt and roast in the oven until soft and lightly brown for 10 minutes.
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While the aubergine is roasting drain and rinse the lentils. Add the lentils in the vegetable stock along with the bay leaf and bring to a boil over heat. Reduce the heat to a simmer and cook for 15 minutes. Drain and set aside.
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Next, place the sweet potatoes in the same pot to cook the lentils and bring to the boil over a high heat. Simmer and cook until soft. Add salt at the end, then drain, reserving ¼ cup of the cooking water.
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Return the sweet potatoes to the same pot. Mash them with 2 tablespoons of olive oil, black pepper and a splash of nut milk. Set aside.
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In a large pan, add 2 tbsps of coconut oil over a medium heat. Sauté the onion and garlic. Add carrots, dried oregano and thyme. Sauté for 10 minutes until the vegetables soften up. Add the mushrooms last and sauté for another 8 minutes.
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Add the lentils, chopped tomatoes, spinach, tomato paste, smoked paprika, cinnamon & nutmeg. Stir to combine, then cook for an extra 5 minutes.
