Handful of chopped walnuts (optional), can substitute for pumpkin/sunflower seeds.
Handful of fresh herbs of your choice.
Preheat your oven to 200°C.
Slice the yams diagonally into 3-4cm pieces, keeping any small ones whole. On a roasting tray, place the yams and sprinkle smoked paprika, ground cumin and ground cinnamon, add 1 tbsp oil, salt and pepper. Toss until they are well coated.
Roast for approx. 15-18 mins, turning halfway, until just tender.
Meanwhile, finely slice your red onion and add juice of 1 lemon. Leave to macerate.
Drain and rinse the lentils. Wash the spinach. Peel and finely chop the garlic.
In a frying pan, add some oil and gently fry the garlic for 30 secs. Add the spinach and cook until just wilted. Mix in the garam masala, lentils and 3 tbsp yogurt. Heat through, season with salt and pepper.
Serve the lentils and spinach mix on a plate, top with roasted yams, your macerated onion and drizzle with lemon juice. Top with remaining yoghurt and fresh herbs/walnuts if desired.