This is a great recipe for a nutritious lunch or dinner that’s quick and easy, especially if you prepare the lentils the night before. Full of protein from the lentils and antioxidants from the pomegranate - plus, it’s delicious!

Ingredients

• 3-4 sweet potatoes
• 2 cups red lentils
• 4 cups water
• 2cm piece ginger finely sliced
• 1 large onion finely chopped
• 1 clove garlic finely sliced
• 1/2 tsp cumin seeds 
• 2 large tomatoes finely sliced
• 1/2 tsp turmeric 
• 1/4 tsp curry powder
• 2 handfuls fresh spinach chopped
• 1 large carrot finely sliced

Topping

• Pomegranate seeds
• Sunflower seeds 
• Coconut yoghurt
• Fresh coriander

Method

• Prepare the sweet potatoes by piercing each potato with a fork then baking them in the oven for 40 minutes on 200C.
• Meanwhile, cover the lentils with double the amount of water, and cook with the ginger for 20 minutes until soft.
• Fry the onion and garlic for a few minutes, then add the spices and cook for a further 2 minutes. Add the tomatoes, spinach and carrots, and cook for 5 more minutes.
• Once the lentils have cooked, add the onion mixture to the lentils and cook for a further 5-10 minutes until it starts to take on a thicker consistency.
• Once baked, slice open the potatoes and add 2-3 tbsp of curried lentils.
• Top-up with 1 tbsp of pomegranate seeds and 2 tsp of sunflower seeds.
• Add a splash of coconut yoghurt on the side to cool the palate.
• Toss in some fresh coriander - and enjoy!

Recipe brought to you by thehealthcoach.com