- 400g of yams (scrubbed and washed)
- A tin of brown lentils
- 1 lemon
- Half a red onion
- A bunch of spinach (or any green!)
- 1 garlic clove
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ½ tbsp garam masala
- 150g yogurt
- salt and pepper to taste
- olive oil
- Handful of chopped nuts (optional), can also use pumpkin/sunflower seeds.
- Handful of fresh herbs of your choice.
- Preheat your oven to 200°C.
- Slice the yams diagonally into 3-4cm pieces, keeping any small ones whole. On a roasting tray, place the yams and sprinkle smoked paprika, ground cumin and ground cinnamon, add 1 tbsp oil, salt and pepper. Toss until they are well coated.
- Roast for approx. 15-18 mins, turning halfway, until just tender.
- Meanwhile, finely slice your red onion and add juice of 1 lemon. Leave to macerate.
- Drain and rinse the lentils. Wash the spinach. Peel and finely chop the garlic.
- In a frying pan, add some oil and gently fry the garlic for 30 secs. Add the spinach and cook until just wilted. Mix in the garam masala, lentils and 3 tbsp yogurt. Heat through, season with salt and pepper.
- Serve the lentils and spinach mix on a plate, top with roasted yams, your macerated onion and drizzle with lemon juice. Top with remaining yoghurt and fresh herbs/walnuts if desired.
