Sweet Potato with Curried Lentils and Pomegranate

Serves 3-4

Ingredients

• 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

Topping

• Pomegranate seeds
• Sunflower seeds
• Coconut yoghurt
• Fresh coriander

Method

1. 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).
2. Meanwhile, cover the lentils with double the amount of water, and cook with the ginger for 20 minutes until soft.
3. Fry the onion and garlic for a few minutes, then add the spices and cook for a further 2 minutes.
4. 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.
5. 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.
6. Add a splash of coconut yoghurt on the side to cool the palate.
7. 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