Serves 6 @ $1.70 per serve
Preparation time: 25 minutes
Cooking time: 60 minutes

1 tablespoon olive oil
1 onion, chopped
1 tablespoon Moroccan spice mix
2 cloves garlic, crushed
350 g (12 oz) sweet potato, peeled and diced
2 large potatoes (about 200 g/7 oz each), peeled and diced
1 red capsicum (pepper), diced
400 g (14 oz) can diced tomatoes
1 cup vegetable stock
400 g (14 oz) can lentils, rinsed and drained
60 g (2 oz) roughly chopped spinach leaves
1-2 sheets reduced fat puff pastry, thawed

Preheat the oven to 200ºC (400ºF) and grease six 1½ cup capacity ramekins and place on a baking tray.

Heat the oil in a large saucepan and sauté the onion and Moroccan spice mix for 5 minutes until the onion is soft. Stir in the garlic, sweet potato, potatoes, capsicum, tomatoes and stock and bring to the boil. Cover and simmer for about 15 minutes, remove lid and continue to simmer until potato is tender (about another 5-10 minutes). Add the lentils and spinach, then remove from heat and stir until spinach has just wilted. Season with freshly ground black pepper.

Cut 6 circles from the pastry sheets, 1 cm (1/2 in) larger than the diameter of the ramekin. Spoon the lentil mixture into each ramekin and place pastry over rim of dish, pressing down over edges. Make a slit into the top of the pastry with a sharp knife.

Bake for 30-35 minutes until the pastry is crispy and golden.