Mexi vege ragout with crispy potatoes

Instructions

1. Preheat oven to 200°C. In a pot of water, place potatoes and bring to the boil. Boil for 8 minutes, then drain in a colander. Shake colander to roughen outside of potatoes, then place in a baking dish and spray with oil to coat. Bake for 35 minutes, or until golden.
2. Spray a large pan with oil and set over a medium heat. Add onion, garlic and carrot and cook for 5 minutes, until softened.
3. Add lentils, 1 cup water, cherry tomatoes, seasoning and soy sauce. Stir to combine. Bring to a simmer, and cook for 30 minutes, adding more water if necessary. When lentils are tender, add broccoli and spinach and cook another 5 minutes.
4. Serve ragout with potatoes, garnished with parsley, a squeeze of lime juice and yoghurt or sour cream.