ONE-POT WONDERS

Create comfort (and save on the washing-up) with these hearty one-pot meals Spinach, sweet potato & lentil dhal

Less washing-up, just asmuchtaste

A vegan one-pot that contains 3 of your 5-a-day! You can’t go wrong with this iron-rich, low-fat, low-calorie supper. SERVES 4 PREP 10 mins COOK 35 mins EASY VG

1 tbsp sesame oil 1 red onion, finely chopped 1 garlic clove, crushed thumb-sized piece ginger, peeled and finely chopped 1 red chilli, finely chopped 1½ tsp ground turmeric

1½ tsp ground cumin

2 sweet potatoes (about 400g), cut into even chunks 250g red split lentils 600ml vegetable stock 80g bag spinach

4 spring onions, sliced on the diagonal, to serve

½ small pack basil, leaves torn, to serve

1 Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger and chilli, cook for 1 min, then add the spices and cook for 1 min more.

2 Turn up the heat to medium, add the sweet potato and stir until the potato is coated in the spice mixture. Add the lentils, stock and some seasoning, bring to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape 3 Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, serve topped with the spring onions and basil.

GOOD TO KNOW vegan • healthy • low fat • low cal • fibre • iron • 3 of 5-a-day

PER SERVING 397 kcals • fat 5g • saturates 1g • carbs 65g • sugars 19g • fibre 11g • protein 18g • salt 0.6g