Updated: Aug 6, 2019
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Ingredients (2 serves) :
1 tbsp sesame oil
1/2 red onion, finely chopped
1 garlic clove, crushed
Thumb-sized piece ginger, finely chopped
1 red chilli, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
1 sweet potato, cut into even chunks
150g red split lentils
300ml vegetable/beef stock
80g bag of spinach
2 spring onions, sliced on the diagonal
Small handful of Thai basil, leaves torn, to serve
Heat 1 tbsp sesame oil in a wide-based pan with 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 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1 tsp ground turmeric and 1 tsp ground cumin and cook for 1 min more.
Turn up the heat to medium, add 1 sweet potato, cut into even chunks, and stir everything together so the potato is coated in the spice mixture. Tip in 150g red split lentils, 300ml 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 2 diagonally sliced spring onions and torn basil leaves to serve.
** For males or physically active females, add an additional sweet potato.