Second recipe of the week! This one had a number of components which I expertly put together with perfect timing!
First it was a matter of pricking the sweet potato and starting it off in the oven for a while. Apparently Sainsburys were only selling off gigantic potatoes this week so I baked just the one for two meals. We're trying to diet a little bit here, of course!
After around thirty minutes, I began to prepare the filling. I fried an onion with garlic paste, chilli powder and ground coriander. I prefer to use powdered chilli as I'm just such a wuss when it comes to chopping and eating fresh ones. This was all fried for a few minutes until golden, then the lentils and cold water were added and brought to the boil. I put a lid on and left this to simmer for twenty minutes. Fresh chopped tomatoes and a bunch of roughly chopped coriander was added and stirred into the mixture for a further few minutes.
Meanwhile, I started the red cabbage slaw. I cored and thinly sliced half a small red cabbage, grated a carrot and sliced a spring onion. This was mixed with lemon juice, oil, a handful of sultanas and pumpkin seeds.
Then began the construction! I split the half potato and spooned some of the lentil mixture onto the potato. This was topped with a dollop of natural yogurt.
Finally I added a portion of the red cabbage slaw and a little extra yogurt for dipping. This dinner was vitamin overload and incredibly tasty.
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