Spinach, sweet potato & lentil dhal

• sesame oil↗1 tbsp tbsp
• red onion↗1

  finely chopped

• garlic clove↗1

  crushed

• ginger↗thumb-sized piece

  thumb-sized piece, peeled and finely chopped

• red chilli↗1

  finely chopped

• ground turmeric↗1½ tsp tsp
• ground cumin↗1½ tsp tsp
• sweet potatoes↗2

  (about 400g/14oz), cut into even chunks

• red split lentils↗250g g
• vegetable stock↗600ml ml
• bag of spinach80g g
• spring onions↗4

  sliced on the diagonal, to serve

• Thai basil↗½ small pack of

  leaves torn, to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.

2. 2

   Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

3. 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.

4. 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.

5. 5

   Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.

6. 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.

7. 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.

8. 8

   Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.