- 1 red onion
- 1 garlic clove
- 1 teaspoon of sesame oil
- One small piece of ginger (thinly sliced)
- 1 red chilli (sliced)
- 2 sweet potatoes
- 250g of lentils
- 500ml of stock
- 80g of spinach
- 1/2 a bag of basil to serve
Sweat the onion until transparent in sesame oil, add the garlic, ginger, chilli and spices and cook for another minute.
Cut the sweet potato into even pieces and add them to the pan, coating them with the spice mix. Season with salt and pepper.
Add the lentils and vegetable stock and cook for 20 minutes until the potato is soft and the lentils are cooked.
Taste and adjust the seasoning. Then stir in the spinach.
Serve with sliced spring onions and a few leaves of basil.
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