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
Heat the oil in a wide-based pan with a tight-fitting lid
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
Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in spices
Tip in the lentils, stock and some seasoning
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
Taste and adjust the seasoning, then gently stir in the spinach
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.