| Serves: 4 |
Difficulty: Easy |
Prep: 10 mins | Cook: 35 mins |
| 1 tbsp sesame oil |
| 1 red onion finely chopped |
| 1 garlic clove crushed |
| thumb-sized piece ginger peeled and finely chopped |
| 1 red chilli finely chopped |
| 1½ tsp ground turmeric |
| 1½ tsp ground cumin |
| 2 sweet potatoes (about 400g/14oz), cut into even chunks |
| 250g red split lentils |
| 600ml vegetable stock |
| 80g bag of spinach |
| 4 spring onions sliced on the diagonal, to serve |
| ½ small pack of Thai basilleaves torn, to serve |
| 1. |
Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid. |
| 2. |
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened. |
| 3. |
Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more. |
| 4. |
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture. |
| 5. |
Tip in 250g red split lentils, 600ml vegetable stock and some seasoning. |
| 6. |
Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape. |
| 7. |
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve. |
| 8. |
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox. |
Good Food
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