Baked Sweet Potatoes with Lentils and Bright Red Cabbage Slaw

• sweet potato↗2

  (about 175 g/6 oz, washed and dried)

• cold-pressed rapeseed oil1 ст. л. tbsp
• medium onion↗1

  finely chopped

• garlic↗2

  cloves, minced

• ginger↗шматок розміром з великий палець

  a piece about the size of a large finger, peeled and finely grated

• long green chili↗1

  finely sliced (optional deseeded if you don't like heat)

• ground cumin↗2 ч. л. tsp
• ground coriander↗2 ч. л. tsp
• red split lentils↗85 г g
• lemon↗цедра ½ шт., дрібно натерта

  zest of ½ lemon, finely grated, plus 2 tbsp juice

• tomatoes↗2 середніх‑великих

  2 medium‑large, coarsely chopped

• cilantro (fresh herbs)½ маленької упаковки

  ½ small pack, finely chopped, plus a few sprigs for garnish

• full‑fat natural bio‑yogurt↗4 ст. л. tbsp
• lemon↗

  wedges for squeezing (optional)

• extra virgin olive oil↗2 ст. л. tbsp
• лимонний сік2 ч. л.
• червона капуста↗¼ маленької

  видалена серцевина та дуже дрібно нарізана

• середня морква↗1

  очищена та грубо натерта

• зелена цибуля↗2

  дрібно нарізана

• сультани↗25 г
• місцезмішані насіння↗1 ст. л.

  наприклад соняшникове, гарбузове, кунжутне та льняне

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection or gas 7). Place the sweet potatoes on a baking sheet and roast for 40 minutes until tender. While the sweet potatoes roast, heat the rapeseed oil in a large non‑stick pot over medium‑high heat. Sauté the onion for 3‑5 minutes until it turns a pale golden color, stirring constantly to prevent burning. Add the garlic, ginger, chili and spices, and sauté for a few more seconds, stirring continuously.

2. 2

   Add the red split lentils to the pot, pour in 400 ml of water, stir well and bring to a boil. Skim off the foam with a spoon. Add ½ tsp coarse sea salt, the zest of half a lemon and 1 tbsp lemon juice, stir again and reduce the heat to low.

3. 3

   Cover the pot with a lid (without pressing down) and simmer over low heat for 20 minutes until the lentils are tender, stirring occasionally. Add the tomatoes, cilantro and the remaining 1 tbsp lemon juice, cook for another 5 minutes, stirring. If the mixture becomes too thick, add a little more water. Season to taste.

4. 4

   For the red cabbage salad, combine olive oil and lemon juice in a large bowl, season generously with ground black pepper. Add the shredded cabbage, carrot, green onion, sultanas and seeds, and mix thoroughly.

5. 5

   Place the roasted sweet potatoes on two plates, cut them in half and fill with the lentil mixture. Drizzle with yogurt, garnish with cilantro and serve alongside the salad and lemon wedges for squeezing, if desired.