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Preparation 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. source: bbcgoodfood.com