Ingredients
Cumin seeds (whole or ground), 5g or 1tsp
Garlic (raw), 3g or ½tsp
Ginger (fresh, chopped), 5g or 1tsp
Lentils, red split (dried, raw), 250g
Olive oil, 1tbsp
Onions, red (chopped), 150g
Red capsicum chilli peppers (chopped), 6g
Spinach (mature, raw), 100g
2 stock cubes, made up to 600ml stock
Sweet potato (flesh only, cut into chunks), 400g
Turmeric (ground), ½tsp
Method
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Heat the oil in a wide-based pan with a tight-fitting lid
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Add the onion and cook over a low heat for 10 mins, stirring occasionally until softened. Add the garlic, ginger and chilli, cook for 1 min then add the spices and cook for 1 min more
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Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in spices
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Tip in the lentils, stock and some seasoning
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Bring 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
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Taste and adjust the seasoning, then gently stir in the spinach
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Sprinkle with fresh coriander when ready to serve.
Tip: Serve with pitta bread.
Freezing tip: If you make a large batch, divide into small freezer tubs so you can defrost a portion at a time. Take out in the morning, leave in the fridge to defrost and reheat for your evening meal.