Spinach, sweet potato & lentil dhal

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• Sesame oil1 tbsp
• Red onionFinely chopped1
• Garlic cloveCrushed1
• GingerThumb-sized piece, finely chopped
• Red chilliFinely chopped1
• Ground turmeric1 ½ tsp
• Ground cumin1 ½ tsp
• Sweet potatoesCut into even chunks2
• Red lentils250 g
• Vegetable stock600 ml
• Spinach80 g
• Spring onionsSliced on the diagonal4
• Thai basilTorn½

1. 1

   Warm 1 tbsp of sesame oil in a wide pan that has a snug lid.

2. 2

   Stir 1 finely chopped red onion into the pan and soften it for 10 mins on a low heat, giving it an occasional stir.

3. 3

   Stir in 1 crushed garlic clove, 1 finely chopped red chilli and a thumb-sized piece of ginger, finely chopped, and cook for 1 min. Add 1½ tsp each of ground turmeric and ground cumin, and cook for another minute.

4. 4

   Raise to a medium heat and add the 2 sweet potatoes, chopped into evenly sized chunks. Stir well so the chunks are coated with the spiced mixture.

5. 5

   Add 250g of split red lentils and 600ml of vegetable stock, and season.

6. 6

   Bring to the boil, then turn the heat down, put the lid on and cook for 20 mins, by which time the lentils should be soft and the sweet potato should only just be keeping its shape.

7. 7

   Taste and correct the seasoning, then fold in 80g of spinach. When it has wilted, serve topped with the 4 spring onions, sliced on the diagonal, and half a small pack of torn Thai basil leaves.

8. 8

   To keep it for later, let it cool completely, divide between airtight containers and refrigerate for lunchboxes.