A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can’t go wrong with this iron-rich, low-fat, low-calorie supper
Prep:10 mins
Serves 4
1 tbsp sesame oil1 red onion, finely chopped1 garlic clove, crushedthumb-sized piece ginger, peeled and finely chopped1 red chilli, finely chopped1½ tsp ground turmeric1½ tsp ground cumin2 sweet potatoes (about 400g/14oz), cut into even chunks250g red split lentils600ml vegetable stock80g bag of spinach4 spring onions, sliced on the diagonal, to serve½ small pack of Thai basil, leaves torn, to serve
STEP 1Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.STEP 2Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.STEP 3Add 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.STEP 4Turn 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.STEP 5Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.STEP 6Bring 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.STEP 7Taste 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.STEP 8Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
