Marathon recipe for 4 people, takes only 35 mins; recipe has sesame oil, red onion, garlic clove, ginger, chilli, ground turmeric, ground cumin, sweet potato, red split lentils, vegetable stock, spinach, spring onion and basil.
Spinach, sweet potato & lentil dhal
Course: Marathon
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Red Onion: 1 red onion, finely chopped
- Vegetable Stock: 600ml vegetable stock
- Spring Onion: 4 spring onions, sliced on the diagonal, to serve
- Basil: 1/2 small pack of Thai basil, leaves torn, to serve
- Sesame Oil: 1 tbsp sesame oil
- Ground Cumin: 1 1/2 tsp ground cumin
- Chilli: 1 red chilli, finely chopped
- Sweet Potato: 2 sweet potatoes (about 400g/14oz), cut into even chunks
- Ginger: thumb-sized piece ginger, peeled and finely chopped
- Spinach: 80g bag of spinach
- Ground Turmeric: 1 1/2 tsp ground turmeric
- Red Split Lentils: 250g red split lentils
Directions
- Heat 1 tbsp sesame oil in a wide-basedpanwith a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushedgarlicclove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1 1/2 tsp ground turmeric and 1 1/2 tsp ground cumin and cook for 1 min more.
- 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.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- 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.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and 1/2 small pack torn basil leaves to serve.
- Alternatively, allow to cool completely, then divide betweenairtight containersand store in the fridge for a healthy lunchbox.
