Purple Sweet Potato, Baby Kale, Spinach and Carrots with Green Lentils

Ingredients  Serves: 2 people and 8 of your 5 a day per person

2 medium organic purple sweet potatoes, peeled and cut into chunks

2 bags of baby kale leaves

1 bag of baby spinach

2 medium carrots, peeled and sliced

½ red pepper, deseeded and diced

½ green pepper, deseeded and diced

14 cherry tomatoes

1 garlic clove minced or 1 tsp of lazy garlic

½ red onion diced

½ tsp chilli flakes

½ tsp dried thyme

2 pinch of cracked black pepper

Pinch of rock salt

1 can Organic green lentils

1 tbsp olive oil

1 tbsp water

Method

1 Put the purple sweet potatoes into hot water and it bring to a boil. Then turn it down to a medium heat.

2 In a hot wok or large saucepan put the olive oil, then in the onions, red pepper, green pepper and garlic on a medium heat and mix.

3 Then add the carrots, black pepper, chilli flakes, dried thyme and mix then leave for 2 minutes.

4 Then add the water and place the lid on for five minutes.

5 Add the spinach and kale and then place the lid on for 5 minutes or until wilted.

6 Add tomatoes in mix and put the lid back on for 2 minutes.

7 When the purple sweet potatoes are cooked drain and mash.

8 Put the organic green lentils in a microwaveable bowl with a pinch of black pepper and heat according to the instructions on the can.

9 Mix the carrots and kale, then plate up.

10 Enjoy

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