- 450g Sweet potato cut into even chunks
- 250g red lentils
- 600ml vegetable stock
- 1 tbsp sesame oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- thumb-sized piece ginger, peeled and finely chopped
- 1 red chili, finely chopped
- 1½ tsp ground turmeric
- 1½ tsp ground cumin
- 100g spinach
- 4 spring onions, sliced on the diagonal, to serve
- Thai basil, leaves torn, to serve
Heat the sesame oil in a wide based pan with a fitting lid,
Add the finely chopped red onion and cook over a low heat for 10 minutes, stirring occasionally, until softened and translucent.
Add the crushed garlic, finely chopped ginger and finely chopped red chili, cook for 1 minute, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 minute more.
Turn up the heat to medium, add the sweet potatoes and stir everything together so the potato is coated in the spice mixture.
Tip in the red lentils, 600ml vegetable stock and some seasoning.
Bring the liquid to the boil, then reduce the heat, cover and cook for 20 minutes until the lentils are tender and the potato is just holding its shape.
Taste and adjust the seasoning, then gently stir in the spinach.
Once wilted, top with the 4 diagonally sliced spring onions and torn basil leaves to serve.
Preparation time: 15 minutes
Cooking time: 35 minutes
- Kcal 397
- Fat 5g
- Saturates 1g
- Carbs 65g
- Sugars 19g
- Fiber 11g
- Protein 18g
- Salt 0.6g