2 cloves garlic, roughly chopped
1 small onion, chopped
1small carrot diced
1 stick celery, diced
1 medium eggplant, cubed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 heaped teaspoons ras al hanout
1/2 teaspoon ground ginger
2 tablespoons tomato paste
2 cups vegetable stock
1 handful curly leaf parsley, chopped
1 cup green lentils
2 tbsp nuttelex
salt and pepper
500g sweet potato, peeled and chopped into large cubes