Healthy at home: Spinach sweet potato and lentil dahl

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

1. Heat the oil in a wide-based pan with a tight-fitting lid

2. 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

3. Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in spices

4. Tip in the lentils, stock and some seasoning

5. 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

6. Taste and adjust the seasoning, then gently stir in the spinach

7. 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.