Curried Lentils & Bombay Sweet Potatoes

So this is a really simple and tasty recipe, that can be eaten as a complete dish or you can use the separate elements to mix and match with other dishes. These curried lentils and bombay potatoes are so easy, you’ll be eating them night after night……I know I did.

The benefits

Red lentils are low in calories, rich in iron and folate and an excellent source of protein. If you are following a plant-based diet then using things like lentils are a great way to increase your protein consumption.

Sweet Potatoes are a great source of carbohydrates, a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium. They’re a good source of most of our B vitamins and vitamin C. One of the great nutritional benefits of sweet potato is that they’re high in beta-carotene, an antioxidant which converts to vitamin A when consumed.

Here you can see I topped the lentils and bombay sweet potatoes with some grilled halloumi

Not as long as you think

Many people think you need to soak these lentils overnight or boil them for an absolute age. Well, you don’t need to do either. Giving Red lentils a good rinse off before cooking is sufficient, there is no need to soak these overnight. They only take a few minutes to cook also, once drained, squeeze a little lemon juice over and let the acidity continue to soften the lentils. This way you get to retain that vibrant orange colour.

The recipe

Below is the recipe, enough for 4 people. You can choose to serve it as it is or top it with your favourite grilled vegetables, meat or fish.

The Ingredients

  • Mint- 1 bunch chopped
  • Coriander- 1 bunch chopped
  • 1 red onion – diced finely
  • 400g Red lentils
  • 1 Lemon
  • Olive oil
  • 3 large Sweet Potatoes
  • Curry powder (I use a Tikka or Madras)

The Method

  1. Peel and chop your sweet potatoes in 1 cm cubes and put into a bowl. Drizzle with a tablespoon of oil, some salt & pepper and a tablespoon of curry powder. Mix well so the potatoes are well coated in the spice.
  2. Place onto a tray and put in the oven on 175°c for approximately 25 minutes or until soft.
  3. Meanwhile, put a pan of water on a medium to high heat and bring to the boil. Rinse off the lentils for 30 seconds, drain and put into the boiling water. Now cook for 3 minutes.
  4. After 3 minutes, drain in a colander/sieve. Immediately squeeze over the juice of 1 lemon and drizzle over a tablespoon of oil and mix well.
  5. Sprinkle a tablespoon of curry powder over the lentils and mix well.
  6. Chop the entire bunch of coriander, a bunch of mint and a red onion and mix into the lentils. Season to taste.
  7. Spoon into a bowl, top with your sweet potatoes and serve. Alternatively you can top with some more roasted vegetables, meat, poultry or fish.

Like what you see?

If you like the look of this recipe and fancy seeing some more then come and be social, check out The Urban Canteen on Instagram, Facebook, Twitter and Youtube. Leave comments, like, share subscribe and be part of an ever growing community. We love hearing from you guys, so get in touch and get social.

As always, thank you very much for taking a look #theurbancanteen