Recipe of the Month: Spinach, Sweet Potato and Lentil Dhal

Vegan Winter Warmer

Serves 4

1tbsp sesame oil

1 red onion, finely chopped

1 garlic clove, crushed

1 red chilli, finely chopped

Fresh ginger, finely chopped

1½tsp ground turmeric

1½tsp ground cumin

400g sweet potatoes

250g red split lentils

600ml vegetable stock

80g spinach

Heat the sesame oil in a wide-based pan with a tight-fitting lid. Add the red onion and cook over a low heat for 10 minutes. Add the garlic, chilli and thumb-sized piece of ginger and cook for 1 minute, then add the turmeric and cumin and cook for 1 minute more.

Turn up the heat to medium, add the sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture. Tip in the lentils and vegetable stock. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 minutes until the lentils are tender. Season to taste, then stir in the spinach. Once the spinach is wilted, serve the dhal topped with finely chopped spring onions.