Baked Sweet Potatoes With Lentils Red Cabbage Slaw Recipes

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BAKED SWEET POTATOES WITH LENTILS & RED CABBAGE SLAW



Baked sweet potatoes with lentils & red cabbage slaw image

This simple vegetarian main course is rich in calcium and iron, and comes with a vibrant, crunchy coleslaw to really make your plate pop!

Provided by Justine Pattison

Categories     Main course, Supper

Time 1h

Number Of Ingredients 21

2 sweet potatoes (about 175g/6oz), washed and patted dry
1 tbsp cold-pressed rapeseed oil
1 medium onion , finely sliced
2 garlic cloves, crushed
thumb-sized piece ginger , peeled and finely grated
1 long green chilli , finely chopped (deseeded if you don't like it too hot)
2 tsp ground cumin
2 tsp ground coriander
85g split red lentils
finely grated zest ½ lemon , plus 2 tbsp juice
2 medium-large tomatoes , roughly chopped
½ small pack coriander , roughly chopped, plus a few sprigs to garnish
4 tbsp full-fat plain bio-yogurt
lemon wedges, for squeezing over (optional)
2 tbsp extra virgin olive oil
2 tsp lemon juice
¼ small red cabbage , cored and very finely sliced
1 medium carrot , peeled and coarsely grated
2 spring onions , finely sliced
25g sultanas
1 tbsp mixed seeds , such as sunflower, pumpkin, sesame and linseed

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the sweet potatoes on a baking tray and bake for 40 mins or until soft. Meanwhile, heat the oil in large non-stick saucepan over a medium-high heat. Fry the onion for 3-5 mins or until pale golden brown, stirring constantly, making sure it doesn't burn. Add the garlic, ginger, chilli and spices, and cook for a few secs, stirring constantly.
  • Add the lentils to the pan, pour over 400ml water, stir well and bring to the boil. Skim off any foam that rises to surface with a spoon. Add 1 /2 tsp flaked sea salt, the lemon zest and 1 tbsp of the lemon juice, stir well and reduce the heat to low.
  • Cover the pan loosely with a lid and leave to simmer gently for 20 mins or until the lentils are tender, stirring occasionally. Add the tomatoes, coriander and remaining 1 tbsp lemon juice, and cook for a further 5 mins, stirring. If the lentils thicken too much, add a splash of water. Season to taste.
  • To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Add the cabbage, carrot, spring onions, sultanas and seeds, then toss together well.
  • Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 752 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 53 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium

LENTILS WITH POTATO AND CABBAGE



Lentils With Potato and Cabbage image

I created this simple but tastey side dish to accompany a curry. The use of precooked lentils reduces the cooking time. All good curries deserve a dish of lentils as a side dish to compliment the curry and add another flavour while bulking out the meal. This dish can be used as a soup if you add a stock cube or two and more water.

Provided by Brian Holley

Categories     Potato

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 ounce butter
2 tablespoons oil
1 onion, sliced
2 garlic cloves, chopped
500 g precooked lentils (bottled or canned )
1 large potato, peeled and cubed
1 teaspoon salt
2 dried red chilies, chopped
1/2 teaspoon turmeric
1 teaspoon curry powder
1/2 cup water
2 cups cabbage, finely shredded

Steps:

  • In a pot melt the butter with the oil,.
  • Fry the oniions till light brown in colour, add the garlic and cook for 1 minute.
  • Add all the other ingredients apart from the CABBAGE. reduce heat to medium and cook till potato is tender. Stir in the cabbage, turn off the heat cover pot with a lid and allow to stand for a few minutes.
  • Serve along with a curry of your choice.

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