Heat oven to 200C/180C fan/gas 6.
In boiling water, cook carrots for 4 mins,
tipping in onions for the last min of
cooking. Drain and mix in a roasting tin
with 4 tsp oil, the cumin and seasoning.
Roast for 30 mins, while you cook the rice.
Heat remaining 2 tsp oil in a large pan.
Add cardamom and cinnamon for 30 secs,
then add rice and toast for 1 min. Pour
over stock and 100ml water, then simmer,
covered, for 25-30 mins, until rice is
tender and the water absorbed. Remove
cinnamon and cardamom.
Tip in lentils and fork through before
topping with spinach. Put lid back on and
cook over a low heat, stirring once, until
spinach has wilted and lentils heated
through. Fork through again before
tipping the cumin roasted veg onto the
top and sprinkling with almonds, if using.