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 1 tbsp Coconut Oil 1 lb Extra Lean Ground Beef 1/2 cup Mushrooms (sliced) 1 cup Kale Leaves (chopped) 2 Eggs 1 Avocado (cubed) 2 tbsps Nutritional Yeast
Ingredients 2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions 8 cups baby spinach Sesame seeds and/or sliced scallions for garnish (optional)
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds