Moroccan pork with spiced lentils

Heat half the oil in a deep, medium frying pan over medium-high heat. Cook half the onion and half the garlic, stirring, for 5 mins or until soft. Add the pork and cook, stirring, for 3-4 mins or until light brown.

Add the Moroccan spice. Cook, stirring, for 1 min or until fragrant. Add 1/2 cup (125ml) stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 mins. Uncover and simmer for a further 10 mins or until pork is tender. Stir lemon juice into pork mixture.

Meanwhile, heat the remaining oil in a medium saucepan over medium-high heat. Cook the remaining onion and garlic, stirring, for 5 mins or until soft. Add the coriander. Cook, stirring, for 1 min or until fragrant. Add the tomato paste and remaining stock and bring to the boil. Add the lentils and pumpkin. Reduce heat to low and simmer, covered, for 12-15 mins or until pumpkin is just tender. Add spinach and cook, stirring, for 2 mins or until wilted.

Divide lentil mixture among serving plates. Using a slotted spoon, divide the pork mixture among the plates. Drizzle with pan juices to serve