Spinach, Sweet Potato and lentil


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


  • STEP 1.Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
  • STEP 2.Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  • STEP 3.Add 1 crushed garlic  clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1 ½ tsp ground turmeric and 1 ½ tsp ground cumin and cook for 1 min more.
  • STEP 4.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.
  • STEP 5.Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
  • STEP 6.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.
  • STEP 7.Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
  • STEP 8…Alternatively, allow to cool completely, then divide between air tight containers and store in the fridge for a healthy lunchbox.

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