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
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.