Plant-based recipe incoming!
I have to say, I have become obsessed with lentils since I became conscious of the need for more plant-based, natural whole foods in my diet. They’re not only rich in B vitamins, iron, magnesium, potassium, zinc, protein and fibre but they also give dishes a depth and richness that you typically get from adding meat. This dish consists of spiced lentils, sweet potato, radish and yoghurt. Healthy, simple, tasty and also ready to eat in less than 30 minutes. Recipe is as follows (serves two):
What you’ll need:
- 2-4 sweet potatoes
- herbs of your choice, dried or fresh
- garlic cloves, 2 chopped
- onion, 1 chopped
- pepper, 1 chopped
- mushrooms, 1 handful, chopped
- ground paprika, turmeric, ginger
- coriander, dried or fresh
- salt, pepper & sugar
- 1 x 400 g tin of cooked lentils
- tomato purée
- natural/vegan yoghurt
- shallots, sliced, to serve
- pickled onion, sliced, to serve
For the sweet potatoes 🍠:
- Using 1-2 sweet potatoes per person, cut into chunks and parboil for ~ 10 minutes or until slightly soft (these can also be microwaved for 3-4 minutes).
- Toss the sweet potatoes in oil, herbs and turmeric and roast at 180C for 20 minutes.
For the spiced lentils 🍛:
- While the sweet potatoes are roasting, fry the following for 2-3 minutes in a splash of oil: 2 chopped garlic cloves, 1 chopped onion, 1 chopped pepper, a handful of chopped mushrooms with 1 tbsp each of paprika, turmeric, ginger and coriander, salt and pepper to taste and a shake of sugar.
- Add 1x400g tin of cooked lentils, 50 ml of water and 2 tbsp of tomato purée. Cook for around 10 minutes or until the liquid reduces down. Add 3 tbsp of yoghurt (natural or vegan) at this stage to make the base creamier. This ingredient can be omitted, if desired.
Serve with sliced radish, a dollop more of yoghurt, sprinkle with chopped pickled onion and delight in your wonderful, plant-based lentil creation.