Spinach, sweet potato and lentil dahl
Serves 4
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! This recipe is packed with fibre, protein and iron to make an incredibly healthy meal.
From BBC Good Food
Ingredients
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) cut into even, small chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
4 spring onions, sliced on the diagonal, to serve (optional)
Directions
Heat the sesame oil in a large saucepan. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add in the garlic, ginger and red chilli and cook, while stirring, for 1 min. Next in goes the turmeric and cumin; cook for 1 min 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 split lentils, vegetable stock and some seasoning and stir to combine. Bring to the boil.
Reduce the heat, and simmer for 15 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 serve.
Tip: once completely cool, divide between airtight containers and store in the fridge for a healthy leftovers!