Food & Drink

Spinach, sweet potato and lentil dhal and lentil dhal

Come Dine WithMe

Prep: 10 mins Cook: 35 mins Cook: 35 mins Serves: 4

A comforting vegan one-pot recipe that counts for there of your vea-day! You can’t go wrong with this iron-rich, low-fat, low-calorie supper.

Ingredients

• 1 tbsp sesame oil • 1 red onion, nely chopped • 1 garlic clove, crushed • thumb-sized piece ginger, peeled and nely chopped • 1 red chilli, nely chopped • 1½ tsp ground turmeric • 1½ tsp ground cumin • 2 sweet potatoes (about 400g/14oz), cut into even chunks • 250g red split lentils • 600ml vegetable stock • 80g bag of spinach • 4 spring onions, sliced on the diagonal, to serve • ½ small pack of ai basil, leaves torn, to serve

Method STEP 1

Heat 1 tbsp sesame oil in a widebased pan with a tight- tting lid.

STEP 2

Add 1 nely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

STEP 3

Add 1 crushed garlic clove, a nely chopped thumb-sized piece of ginger and 1 nely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ 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 airtight containers and store in the fridge for a healthy lunchbox.

Spiced lentil and butternut squash soup

Prep: 10 mins Cook: 40 mins Serves: 4-6

Cook a big batch of this lling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It’s healthy and low in fat.

Ingredients

•2 tbsp olive oil •2 onions, nely chopped •2 garlic cloves, crushed •¼ tsp hot chilli powder •1 tbsp ras el hanout •1 butternut squash, peeled and cut into 2cm pieces •100g red lentils •1l hot vegetable stock •1 small bunch coriander, leaves chopped, plus extra to serve •dukkah (see tip) and natural yogurt, to serve

Method STEP 1

Heat the oil in a large ameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.

STEP 2

Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

STEP 3

Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.