Anjula Devi's red lentils with sweet potatoes and seeds recipe
In partnership with British Heart Foundation
Chef Anjula Devi has created this flavoursome and warming lentil curry with a few special finishing touches. You'll love the air-fried crispy sweet potatoes and toasted seed topping. Hearty, healthy and so tasty!
See method- Serves 4
- Takes 45 mins
- 528 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 400g red lentils
- 5 spring onions, washed and roughly chopped
- 2 ripe tomatoes, roughly chopped
- 5 garlic cloves, roughly chopped
- 20g ginger, peeled and roughly chopped
- 1-3 fresh green chillies (depending on how hot you like it)
- ½ raw mango, peeled and roughly chopped
- 1 tsp fenugreek powder
- 2 tsp hot smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp turmeric powder
- 2 tsp crushed fennel seeds
- 1 small lemon, juiced
- 2 tsp vegetable oil (or avocado oil)
- 2 sweet potatoes, peeled and cut into 2cm cubes
- 200g fresh baby spinach
For the garnish
- 30g mixed seeds
- 60g fresh coriander including the stalks, chopped
- 40g fresh dill, chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2215kJ 528.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 11g
of the Reference intake
Carbohydrate 68.1gProtein 28.9gFibre 25.3g
Method
- Wash the lentils thoroughly and put in a large saucepan. Pour over 900ml hot water from the kettle and bring to a boil, then reduce to a rolling simmer.
- Put the spring onions, tomatoes, garlic, ginger, chillies, mango, fenugreek, paprika, cumin, coriander, turmeric, fennel seeds, lemon juice and vegetable oil into a blender along with 50ml water. Blitz to a fine smooth paste.
- Skim off the starchy foam from the lentils. Put a lid on the pan and simmer for 15 mins more.
- Put the chopped potatoes into a bowl with 2 tbsp of the paste from the blender. Mix well. Air-fry the potatoes at 180°C for 15-20 mins or until a little charred and crisp.
- Lift the lid off the lentils and add the remaining paste from the blender. Stir and then continue to simmer, uncovered, for 10 mins. Stir in the spinach until wilted.
- Meanwhile, toast the mixed seeds in a dry pan on a low-medium heat until you have a nutty aroma. Transfer to a bowl and leave to cool.
- Remove the lentils from the heat and stir in the coriander and dill. To serve, top with the potatoes and sprinkle over the mixed seeds.
- See more Heart healthy recipes
