A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper
- 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
- 4 spring onions, sliced on the diagonal, to serve
- ½ small pack of Thai basil, leaves torn, to serve
MethodAdd the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger and chilli, cook for 1 min, then add the spices and cook for 1 min more.
- 300ml single cream (or double cream for a really creamy texture)
- 1 garlic clove, peeled
- 2 sprigs thyme or rosemary
- 250g bag frozen spinach
- freshly grated nutmeg
- butter, for greasing
- 850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
- 25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
- 2 lamb chops
- few sprigs thyme or rosemary
- 1 tsp olive oil per portion
- Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
- Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
- Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
- Meanwhile, if you’re serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.
- 2 tsp medium curry powder
- 3 tbsp olive oil
- 2 onions, grated
- 1 eating apple, peeled, cored and grated
- 3 garlic cloves, crushed
- 20g pack coriander, stalks chopped
- thumb-size piece fresh root ginger, grated
- 800g sweet potatoes
- 1.2l vegetable stock
- 100g red lentils
- 300ml milk
- juice 1 lime
- Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
- Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
- 650g sweet potatoes, peeled and cut into small chunks
- 1 onion, halved and thinly sliced
- 2 carrots, scrubbed, halved and sliced lengthways
- 15g ginger, finely grated
- 2 garlic cloves, finely grated
- 2 tsp oil
- 1 tbsp curry powder
- 1 vegetable stock cube
- 2 tbsp tomato purée
- 85g red lentils
- good handful coriander, chopped, plus sprigs to serve
- generous spoonful 0% fat Greek-style yogurt
- broccoli, to serve (optional)
- Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
- Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
- When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
- Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.