June 2, 2022
Spinach, Sweet Potato & Lentil Dhal
Spinach, Sweet Potato & Lentil Dhal
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
- 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 Thai basil, leaves torn, to serve
Method
- STEP 1 - Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- STEP 2 - Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- STEP 3 - 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 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.
Ingredients 3 tablespoons extra-virgin olive oil, divided ⅓ cup chopped marinated artichoke hearts ⅓ cup chopped salami ¼ cup chopped pepperoncini 2 tablespoons red-wine vinegar 1 tablespoon chopped fresh oregano, plus more for garnish 500g chicken cutlets ½ teaspoon ground pepper 2 ounces fresh mozzarella cheese, thinly sliced Instructions Step 1 Preheat broiler to high. Step 2 Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl. Step 3 Heat the remaining 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Step 4 Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Step 5 Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Step 6 Serve the chicken with any pan drippings and oregano, if desired. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 303cal | Protein: 28g | Fat: 20g | Carbohydrates: 3g |
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