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This is a quick, easy and delicious one-pot vegan recipe that counts for three of your 5-a-day!

It is iron-rich, low-fat and low-calorie making it a great nutritional meal that serves four with only 10 minutes prep time and 35 minutes cooking time!

You can find ingredients to create this dish at Robinson's Cooil Road and Robinson's on the Terrace.

Ingredients

  • 1 tbsp of sesame oil 
  • 1 red onion finely chopped
  • 1 garlic clove, crushed 
  • Thumb-sized piece of ginger peeled and finely chopped
  • 1 red chilli finely chopped 
  • 1 ½ tsp of ground turmeric 
  • 1 ½ tsp of ground cumin  
  • 2 sweet potatoes, cut into even chunks  
  • 250g of red split lentils 
  • 600ml of vegetable stock 
  • 80g of spinach  
  • 4 spring onions, sliced on the diagonal, to serve  
  • ½ small pack of Thai basil, leaves torn, to serve  

Instructions

STEP 1

Heat 1 tbsp of sesame oil in wide pan with condensed lid  

STEP 2

Add 1 chopped red onion and cook for 10 minutes on a low heat setting, until softened. 

STEP 3

Add in 1 crushed garlic, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 minute before adding 1 ½ tsp of ground turmeric and 1 ½ tsp of ground cumin, then cook for a further 1 minute. 

STEP 4

Increase the heat to a medium setting before adding 2 sweet potatoes, cut into even chunks, ensure the potato is covered in the spice mixture by stirring everything together.  

STEP 5

Add in 250g of red split lentils, 600ml vegetable stock and a touch of seasoning.  

STEP 6

Allow the liquid to come to a boil, then reduce the heat, cover and cook for 20 more minutes until the lentils are tender and potatoes are holding their shape. 

STEP 7

Taste your mixture and customise the seasoning to what you like! Then, gently stir in the 80g of spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack of torn basil leaves to serve.