Asian

Spinach, sweet potato & lentil dhal

Easy

Featured Spices

A comforting vegan one-pot recipe adapted from a recipe from Sophie Godwin that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Ingredients

1 tbsp oil (rapeseed
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger peeled and finely chopped
1 red chilli, finely chopped
5 curry leaves
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
2 sweet potatoes (about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach (or kale)
4 spring onions, sliced on the diagonal, to serve
½ bunch of coriander, stalks finely chopped and leaves roughly chopped to serve

Method

Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and curry leaves and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger, coriander stalks and chilli, cook for 1 min, then add the spices and cook for 1 min more.
Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in the spice mixture. Tip in the lentils, stock and some seasoning. 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
Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top with the spring onions and coriander to serve. Or allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox (see tip below)