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

    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.

By Sophie Godwin