vegan
⏳ Prep Time: 35 minute
08 Aug 2021
2021-08-08T21:52:10.000Z
3.77
377 kcal
18 gm
65 gm
5 gm
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 basil, leaves torn, to serve
Heat tbsp sesame oil in a wide-based pan with a tight-fitting lid.
Add finely chopped red onion and cook over a low heat for mins, stirring occasionally, until softened.
Add crushed garlic clove, a finely chopped thumb-sized piece of ginger and finely chopped red chilli, cook for min, then add ½ tsp ground turmeric and ½ tsp ground cumin and cook for min more.
Turn up the heat to medium, add sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in g red split lentils, ml vegetable stock and some seasoning.
Bring the liquid to the boil, then reduce the heat, cover and cook for mins until the lentils are tender and the potato is just holding its shape.
Taste and adjust the seasoning, then gently stir in the g spinach. Once wilted, top with the diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
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