Lentil stew with sweet potatoes, wilted spinach and roasted cabbage

Healthy vegan meal, which counts towards one of your 5-day.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prepare lentils by discarding any hardened kernels. Next wash in cold water until water is clear. Cover lentils with cold water and soak for a minimum of 30 minutes then strain & rinse. Place lentils in a pot, cover with freshwater and bring to the boil for 10mins, then simmer for 35 minutes. Strain & set aside.

Step 2

In a medium to large pan sweat off the white onions and garlic, when transparent add the ginger powder, turmeric powder and continue to cook.

Step 3

Then on a medium heat add the sweet potato, carrots, bay leaves, then tomato puree and continue to stir until all vegetables are coated.

Step 4

Add half of the stock liquid to the pan, then stir in the gravy granules followed by the spring onions, allow to simmer ensuring it stays at a wet consistency.

Step 5

When the sweet potatoes are cooked add the lentils and the remaining stock liquid. Allow the mixture to simmer until sweet potato are cooked but not mushy.

Step 6

On a baking tray place the cabbage and onions, drizzle with oil and cook on 180 degrees for 15 minutes or until tender and then set aside.

Step 7

Wilt the spinach by placing in a microwavable container, cover and microwave for 1 minute. Or on a small hob and lightly heat with a tablespoon of water.

Step 8

Ladle lentil stew into a warm bowl. Place wilted spinach on the stew. Optional: Garnish with some chopped parsley or micro cress.