Spinach, Sweet Potato and 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.
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Cooking tools:
- Wide-based pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Garlic press
- Wooden spoon
- Airtight container
- Refrigerator
- Colander
Ingredients
- 4 Spring Onions, sliced on the diagonal, to serve
- 1 Garlic Clove, crushed
- 1 1/2 tsp Ground Cumin
- 250g Red Split Lentils
- 1/2 small pack of Thai Basil, leaves torn, to serve
- 1 tbsp Sesame Oil
- thumb-sized piece Ginger, peeled and finely chopped
- 2 Sweet Potatoes, cut into even chunks
- Maldon Salt, to taste
- 1 1/2 tsp Turmeric
- 600ml Vegetable Stock
- 80g Bag Of Spinach
- 1 Red Chilli, finely chopped
- 1 Red Onion, finely chopped
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