Baked sweet potatoes with lentils & red cabbage slaw

Baked sweet potatoes with lentils & red cabbage slaw

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(2 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 2

This simple vegetarian main course is rich in calcium and iron, and comes with a vibrant, crunchy coleslaw to really make your plate pop!

Nutrition and extra info

  • lentils only
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal752
  • fat24g
  • saturates4g
  • carbs100g
  • sugars53g
  • fibre17g
  • protein23g
  • salt1.8g
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Ingredients

  • 2 sweet potatoes (about 175g/6oz), washed and patted dry
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 medium onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • thumb-sized piece ginger, peeled and finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 long green chilli, finely chopped (deseeded if you don't like it too hot)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 85g split red lentils
  • finely grated zest ½ lemon, plus 2 tbsp juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 medium-large tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ small pack coriander, roughly chopped, plus a few sprigs to garnish
  • 4 tbsp full-fat plain bio-yogurt
  • lemon wedges, for squeezing over (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the red cabbage slaw

  • 2 tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • ¼ small red cabbage, cored and very finely sliced
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 1 medium carrot, peeled and coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 spring onions, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g sultanas
  • 1 tbsp mixed seeds, such as sunflower, pumpkin, sesame and linseed

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the sweet potatoes on a baking tray and bake for 40 mins or until soft. Meanwhile, heat the oil in large non-stick saucepan over a medium-high heat. Fry the onion for 3-5 mins or until pale golden brown, stirring constantly, making sure it doesn’t burn. Add the garlic, ginger, chilli and spices, and cook for a few secs, stirring constantly.

  2. Add the lentils to the pan, pour over 400ml water, stir well and bring to the boil. Skim off any foam that rises to surface with a spoon. Add 1 /2 tsp flaked sea salt, the lemon zest and 1 tbsp of the lemon juice, stir well and reduce the heat to low.

  3. Cover the pan loosely with a lid and leave to simmer gently for 20 mins or until the lentils are tender, stirring occasionally. Add the tomatoes, coriander and remaining 1 tbsp lemon juice, and cook for a further 5 mins, stirring. If the lentils thicken too much, add a splash of water. Season to taste.

  4. To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Add the cabbage, carrot, spring onions, sultanas and seeds, then toss together well.

  5. Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing over, if you like.

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Comments, questions and tips

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Mog31
8th Mar, 2016
3.8
Really liked this, tasty and different and didn't take that long to make either. As the other reviewer I thought the lentils looked a bit uninspiring, however they tasted lovely and I put plenty of chopped coriander over them to brighten things up.
badgergirl
17th Feb, 2016
2.55
I'm afraid I found this a bit tasteless. The slaw was lovely - if a bit time consuming - but the lentils were very uninspiring and looked very unappealing
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