spinach sweet potato lentil dhal

Ingredients

• 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

Method

• STEP 1

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

• STEP 2

  Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

• STEP 3

  Add 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 4

  Turn 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 5

  Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.

• STEP 6

  Bring 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 7

  Taste 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 8

  Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.