This is a great recipe for a nutritious dinner that’s quick, especially if you prepare the lentils the night before. Full of protein from the lentils and antioxidants from the pomegranate, it’s also delicious!
Servings: 3
Ingredients
3-4sweet potatoes
2cupsred lentils
4cupswater
2cmpiece ginger finely sliced
1large onion finely chopped
1clovegarlic finely sliced
1/2tspcumin seeds
2large tomatoes finely sliced
1/2tspturmeric
1/4tspcurry powder
2handfuls fresh spinach chopped
1large carrot finely sliced
Topping
pomegranate seeds
Sunflower seeds
coconut yoghurt
Fresh coriander
Instructions
Prepare the sweet potatoes by piercing each potato with a fork then baking them in the oven for 40 minutes on 200C.
Meanwhile, cover the lentils with double the amount of water, and cook with the ginger for 20 minutes until soft.
Fry the onion and garlic for a few minutes, then add the spices and cook for a further 2 minutes. Add the tomatoes, spinach and carrots, and cook for 5 more minutes.
Once the lentils have cooked, add the onion mixture to the lentils and cook for a further 5-10 minutes until it starts to take on a thicker consistency.
Once baked, slice open the potatoes and add 2-3 tbsp of curried lentils.
Top-up with 1 tbsp of pomegranate seeds and 2 tsp of sunflower seeds.
Add a splash of coconut yoghurt on the side to cool the palate.
