Spinach, sweet potato & lentil dhal

 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.

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
• 1 ½ tsp ground turmeric
• 1 ½ 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 1 ½ tsp ground turmeric and 1 ½ 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.

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