Spinach, sweet potato & lentil dhal
Meals
A consoling vegetarian one-pot recipe that counts for 3 of your 5-a-day! You can't turn out badly with this iron-rich, low-fat, low-calorie dinner
Cooking Ingredients
1 tbsp sesame oil
1 red onion, finely slashed
1 garlic clove, squashed
thumb-sized piece ginger, stripped and finely slashed
1 red bean stew, finely slashed
1½ tsp ground turmeric
1½ tsp ground cumin
2 yams (around 400g/14oz), cut into even lumps
250g red split lentils
600ml vegetable stock
80g pack of spinach
4 spring onions, cut on the inclining, to serve
½ little pack of Thai basil, leaves torn, to serve
Cooking Direction
Stage 1
Heat 1 tbsp sesame oil in a wide-based container with a tight-fitting cover.
Stage 2
Add 1 finely cleaved red onion and cook over a low intensity for 10 mins, mixing infrequently, until relaxed.
Stage 3
Add 1 squashed garlic clove, a finely cleaved thumb-sized piece of ginger and 1 finely hacked red stew, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
Stage 4
Turn up the intensity to medium, add 2 yams, cut into even pieces, and mix all that together so the potato is covered in the flavor blend.
Stage 5
Tip in 250g red split lentils, 600ml vegetable stock and some flavoring.
Stage 6
Carry the fluid to the bubble, then, at that point, decrease the intensity, cover and cook for 20 mins until the lentils are delicate and the potato is simply holding its shape.
Stage 7
Taste and change the flavoring, then delicately mix in the 80g spinach. When shriveled, top with the 4 slantingly cut spring onions and ½ little pack torn basil passes on to serve.
Stage 8
On the other hand, permit to cool totally, then split between water/air proof holders and store in the refrigerator for a solid lunchbox.