A savoury dish full of delicious lentils and spices.

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• 1 cup dried split red lentils
• 1 Tbsp olive oil
• 1 small onion, finely diced
• Pinch salt
• 1 tsp cumin seeds
• ½ tsp ground turmeric
• Pinch of ground cinnamon
• 2 cloves garlic, crushed
• 2 cups diced sweet potato
• 3.5 cups reduced salt chicken or vegetable stock
• 2 x Rafferty’s Garden Red Lentil, Carrot & Sweet Potato
• Salt and cracked pepper for seasoning
• Steamed rice and parsley to serve

Tips:
Serve with a side of yoghurt if desired.

Step 1

Rinse the lentils well and set aside.

Step 2

Heat the oil in a heavy-based saucepan over medium heat. Add the onion and pinch of salt, turn the heat down and cook for about two minutes until soft, stirring occasionally. Add the cumin seeds and toast for 30 seconds, followed by the turmeric, cinnamon and a good crack of freshly cracked black pepper. Cook for a further 30 seconds, stirring, then add the garlic and cook for a minute or so until fragrant.

Step 3

Turn the heat up to medium, add the sweet potato and cook for a couple of minutes until softened (add a dash of water if the bottom is catching). Add the rinsed lentils and vegetable stock and bring to a gentle boil, then simmer for 20 minutes until the lentils have absorbed a lot of the liquid and are cooked.

Step 4

Add the Rafferty’s Garden Red Lentil, Carrot & Sweet Potato and mix through to thicken. Season with salt and cracked pepper if desired.

Step 5

Serve over steamed rice, topped with some fresh chopped parsley.