Recipe of The Week: Spinach, Sweet Potato and Lentil Dhal

Happy 50th Earth Day!

Did you know that if you:

• Ate one less burger a week, it would be the equivalent of taking your car off the road for 320 miles.
• Skipped meat and cheese one day a week with your family, it would be the equivalent of taking your car off the road for five weeks.
• Switched from using dairy milk to an alternative beverage, the level of greenhouse gases emitted would be two thirds lower, or more!*

Therefore, our recipe of the week is a meat and dairy free dish called Spinach, Sweet Potato and Lentil Dhal. This vegan recipe is quick, comforting and packed full of nutrients!

Spinach, Sweet Potato and Lentil Dhal

• Serves: 4
• Kcal: 397
• Time: 45 minutes

Ingredients

• 1 tbsp sesame oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• Thumb-sized piece ginger peeled and finely chopped
• 1 red chilli, finely chopped
• 1 ½ tsp ground turmeric
• 1 ½ tsp ground cumin
• 2 sweet potatoes(about 400g/14oz), cut into even chunks
• 250g red split lentils
• 600ml vegetable stock
• 80g bag of spinach

Method

1. 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.
2. 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.
3. 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.
4. 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.

*Source: Earth Day