Red Lentils with Sweet Potato and Greens

Another easy recipe, adapted from Erin Baker’s vegan cookery class at her Natural Cookery school in Gloucestershire. It has become one of my stable recipes for batch cooking (it becomes even more delicious when reheated) and for the freezer.

Ingredients

• 1 medium carrot, finely chopped

• 1 large sweet potato, peeled and cut into ½ inch cubes

• 200g red lentils

• 600ml vegetable/chicken stock or water

• 400g tinned chopped tomato

• 200ml coconut milk

• 1 handful dark leafy green chopped vegetables (kale, chard or spinach)

• Juice of 1 lime

• Fresh coriander, chopped

• 1 tbsp coconut oil

• 1 medium yellow onion, finely chopped

• 2 inches fresh ginger, peeled and finely chopped (or 1 tsp dried)

• 1 inch fresh turmeric, peeled and finely chopped (or 1 tsp dried)

• 2 gloves of garlic, peeled and finely chopped

• 1 small red chilli, seeded and finely chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp paprika

Method

• Heat the coconut oil in a medium size pot and sauté the onion for 5 minutes, add ginger, turmeric, garlic and all the other spices and sauté for another 5 minutes,. Add carrots, sweet potato, lentils, stock or water and the tomatoes.

• Bring to a boil and then simmer for 30 minutes until the lentils are tender. Add the greens and simmer for a few more minutes. Taste and adjust seasoning. Serve and garnish with a dollop of yoghurt (optional) and the fresh coriander.

Recipe adapted from Erin Baker @ The Natural Cookery School