Page 16 - Allotment Gardener Issue 1 2024

Spice up a chilly evening with
this delicious combination of flavoursome dishes. Incorporating seasonal winter root vegetables, these gorgeous recipes are created by our Chef contributor Erin Baker.
RED LENTILS WITH SWEET POTATO & GREENS
1 tbsp coconut oil or oil of choice
1 medium onion, finely chopped
2 inches ginger, peeled and finely chopped or
grated
1 inch fresh turmeric, peeled and finely chopped
or 1 tsp dried added with spices
2 cloves garlic, peeled and finely chopped 1 small red chilli pepper, seeded and finely
chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 medium carrot, finely chopped
250g squash or sweet potato, peeled and cut
into 1⁄2inch/1.25cm cubes 200g red lentils
600ml vegetable stock or water 400g tinned chopped tomatoes 200ml coconut milk
150g dark leafy greens (kale, chard, spinach), chopped
salt and pepper to taste Juice of 1 lime
Fresh coriander, chopped
Serves 4
1. Heat oil in medium size
soup pot; add
onion and sauté
for 5 minutes. Add ginger, garlic, chilli
and spices, sauté for
2 more minutes. Add carrots, lentils, water and stock and tomatoes.
WINTER
2. Bring to a boil, reduce heat to a simmer
and cook for 20 minutes or until lentils
and carrots are almost tender. Add kale
and simmer for a few minutes longer. Add coconut milk, salt, pepper and lime. Taste and adjust seasoning. Serve and garnish with fresh coriander.
WARMERS
By Erin Baker
16 | Issue 1 2024 | Allotment Gardener