I love lentils lots so you will probably see quite a lot of lentil-based recipes popping up on here. They are just so cheap to buy and I really like the taste and texture of them. The red ones are my favourite but I've recently been trying more recipes with the green ones too - this one uses both! I have a low iron count and lentils are a really good source of iron so that's another reason I like eating them quite often. They're also high in fibre and are a wonderful source of plant-based protein so really, everyone should be eating more of them. I've also been loving sweet potatoes recently, they are just so hearty and warming in the winter, so this recipe was born and it is one of my favourite dinners at the moment. It only takes around 10 minutes of preparation and it's great for freezing. I like to cook a huge batch at the weekend and freeze the leftovers in portions for quick weekday dinners. It's so yummy served with brown rice or warm pitta bread, or you can just eat a huge portion of it by itself, either way, it's delicious.
You will need (serves 2):
1 red onion
1 large sweet potato
1/2 cup red and/or green lentils (I used a quarter cup of each)
3 handfuls spinach
1 tin chopped tomatoes (400g)
1 cup vegetable stock
1 teaspoon turmeric
1 teaspoon dried coriander leaves
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon dried chillies (you can add more or less to your own taste)
1 tablespoon tomato puree
- Dice the onion into small pieces and cut the sweet potato into small chunks.
- In a large pot, fry the onion in a small amount of olive oil over a medium heat for 2-3 minutes until softened.
- Add the rest of the ingredients, excluding the spinach, to the pot. Bring to the boil and then allow to simmer over a low heat for 25-30 minutes, stirring regularly.
- Add the spinach and cook for a further minute.
- Serve with rice or warm pitta bread.