- 3-4 sweet potatoes
- 400g (2 cups) red lentils
- 940ml (4 cups) water
- 2cm piece ginger, finely sliced
- 1 large onion, finely chopped
- 1 clove garlic, finely sliced
- ½ tsp cumin seeds
- 2 large tomatoes, finely sliced
- ½ tsp turmeric
- ¼ tsp curry powder
- 2 handfuls fresh spinach, chopped
- 1 large carrot, finely sliced
- Pomegranate seeds
- Sunflower seeds
- Coconut yoghurt
- Fresh coriander
- Prepare the sweet potatoes by piercing each potato with a fork then baking them in the oven for 40 minutes on 200°C (Gas Mark 6, 400°F).
- Meanwhile, cover the lentils with double the amount of water, and cook with the ginger for 20 minutes until soft.
- Fry the onion and garlic for a few minutes, then add the spices and cook for a further 2 minutes.
- Add the tomatoes, spinach and carrots, and cook for 5 more minutes. Once the lentils have cooked, add the onion mixture to the lentils and cook for a further 5-10 minutes until it starts to take on a thicker consistency.
- Once baked, slice open the potatoes and add 2-3 tablespoons of curried lentils. Top-up with 1 tablespoon of pomegranate seeds and 2 teaspoons of sunflower seeds.
- Add a splash of coconut yoghurt on the side to cool the palate.
- Toss on some fresh coriander and enjoy!
Per 100g Calories: 153, Carbohydrates: 27.0g, Sugars: 3.9g, Fat: 0.6g, Saturates: 0.0g, Protein: 8.7g, Salt: 0.08g
Recipe by: Nutritional Therapist Bea Devlin, graduate of CNM (College of Naturopathic Medicine) where you can study to become a Natural Health Practitioner, a Natural Chef or a Vegan Natural Chef. www.naturopathy-uk.com