- Serves 4One comforting potty recipe that counts 3 out of 5 a day! You can’t go wrong with this iron-rich, low-fat, low-calorie dinner.
- 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
- 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
- 4 spring onions, sliced on the diagonal, to serve
- ½ small pack of Thai basil, leaves torn, to serve
We heat 1 tbsp sesame oil in a wide pan with a well-fitting lid.
Add 1 chopped red onion and cook on low heat for 10 minutes, stirring occasionally, until soft.
Add 1 chopped clove, a slice of finely chopped ginger and 1 chopped red pepper, cook 1 min, then add 1 ½ tsp ground turmeric and 1-tsp ground cumin and cook for 1 min more.
Increase the heat to medium, add 2 sweet potatoes, take out the lumps, and stir everything together so that the potatoes are smeared in the spice mixture.
Tip with 250g reduced peanut butter, 600ml vegetable stock and some frying.
Bring the liquid to a boil, then reduce the heat, cover and cook for 20 minutes until the tender lentils are just right for the potatoes.
Taste and prepare the seasoning, then gently stir in the 80g spinach. Once sliced, top with 4 sliced spring onions and small sliced petals.
Alternatively, allow to cool completely, then separate between airtight containers and store in the fridge to get a healthy lunch box.