Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Anjula Devi's red lentils with sweet potatoes and seeds recipe

Anjula Devi's red lentils with sweet potatoes and seeds recipe

3 ratings

In partnership with British Heart Foundation

Chef Anjula Devi has created this flavoursome and warming lentil curry with a few special finishing touches. You'll love the air-fried crispy sweet potatoes and toasted seed topping. Hearty, healthy and so tasty! See method

  • Serves 4
  • Takes 45 mins
  • 528 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 400g red lentils
  • 5 spring onions, washed and roughly chopped
  • 2 ripe tomatoes, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 20g ginger, peeled and roughly chopped
  • 1-3 fresh green chillies (depending on how hot you like it)
  • ½ raw mango, peeled and roughly chopped
  • 1 tsp fenugreek powder
  • 2 tsp hot smoked paprika
  • 2 tsp ground cumin​
  • 2 tsp ground coriander
  • 2 tsp turmeric powder
  • 2 tsp crushed fennel seeds
  • 1 small lemon, juiced
  • 2 tsp vegetable oil (or avocado oil)
  • 2 sweet potatoes, peeled and cut into 2cm cubes
  • 200g fresh baby spinach

For the garnish

  • 30g mixed seeds
  • 60g fresh coriander including the stalks, chopped
  • 40g fresh dill, chopped
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    2215kj
    528kcal     26%

  • Fat

    10g 14%

  • Saturates

    1g 5%

  • Sugars

    11g 12%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 68.1g Protein 28.9g Fibre 25.3g

Method

  1. Wash the lentils thoroughly and put in a large saucepan. Pour over 900ml hot water from the kettle and bring to a boil, then reduce to a rolling simmer.
  2. Put the spring onions, tomatoes, garlic, ginger, chillies, mango, fenugreek, paprika, cumin, coriander, turmeric, fennel seeds, lemon juice and vegetable oil into a blender along with 50ml water. Blitz to a fine smooth paste.
  3. Skim off the starchy foam from the lentils. Put a lid on the pan and simmer for 15 mins more.
  4. Put the chopped potatoes into a bowl with 2 tbsp of the paste from the blender. Mix well. Air-fry the potatoes at 180°C for 15-20 mins or until a little charred and crisp.
  5. Lift the lid off the lentils and add the remaining paste from the blender. Stir and then continue to simmer, uncovered, for 10 mins. Stir in the spinach until wilted.
  6. Meanwhile, toast the mixed seeds in a dry pan on a low-medium heat until you have a nutty aroma. Transfer to a bowl and leave to cool.
  7. Remove the lentils from the heat and stir in the coriander and dill. To serve, top with the potatoes and sprinkle over the mixed seeds.

See more Heart healthy recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.