Spicy lentil jackets with cucumber yogurt & mango chutney

Maddie Rix's recipe is a quick riff on classic dal, with nutty Puy lentils and cooling cucumber yogurt to dollop over.

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Step 1

Warm the oil in a large frying pan, add the onion and sweat over a medium heat for 8 minutes. Mix in the ginger, garlic and coriander stalks, stir for 2 minutes, then add the spices and cook for 2 minutes more.

Step 2

Add the tomatoes, peanut butter and lentils, stir well, then simmer gently for 8-10 minutes until rich and saucy. Season.

Step 3

Meanwhile, make the cucumber yogurt. Coarsely grate the cucumber, then squeeze out the excess water with clean hands. Combine in a bowl with the yogurt and most of the coriander leaves. Mix and season.

Step 4

Split open the sweet potatoes, then divide the lentils between them. Spoon over the yogurt and remaining coriander leaves, then serve with a dollop of mango chutney.

Step 5

You can cook the lentil mix a few days ahead. Follow the recipe to the end of step two, cool and keep covered in the fridge, then reheat and serve.

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