A pot of comfort that happens to be quietly nourishing: red lentils and sweet potato simmered down with onion, garlic, ginger, turmeric and tomato until thick and golden. Hearty enough for a weeknight dinner, generous enough for leftovers.
Ingredients
- 200g red lentils, rinsed
- 1 large sweet potato, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 thumb of ginger, grated
- 1 tsp ground turmeric
- 1 tin of chopped tomatoes
- 400ml vegetable stock
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin and a pinch of chilli flakes, to taste
- Fresh coriander and a squeeze of lemon to finish
Method
- Warm the olive oil in a large pan over a medium heat and soften the onion for a few minutes until translucent.
- Stir in the garlic, ginger, turmeric and cumin and cook for a minute until fragrant.
- Add the diced sweet potato and turn it through the spices to coat.
- Tip in the lentils, chopped tomatoes and vegetable stock, then bring to a gentle boil.
- Reduce the heat, cover partially and simmer for 20 to 25 minutes, stirring now and then, until the lentils have collapsed and the sweet potato is tender.
- Add a splash more stock or water if it thickens too far, and season with salt, pepper and chilli to taste.
- Finish with a squeeze of lemon and a scattering of fresh coriander, and serve with rice or flatbread.
Why it works
Red lentils are an excellent source of plant protein and fibre, and pairing them with sweet potato builds a satisfying, slow-releasing carbohydrate base. The dish is naturally rich in fibre and built entirely from plants, while the garlic, ginger and turmeric add depth of flavour without the need for added fat. It is the kind of meal that reheats beautifully the next day.
