Spiced Yams with Spinach & Dressed Lentils

  • 400g of yams, scrubed and washed
  • A tin of brown lentils
  • 1 lemon
  • Half a red onion
  • A bunch of spinach, around 200g
  • 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 walnuts (optional), can substitute for pumpkin/sunflower seeds.
  • Handful of fresh herbs of your choice.
  1. Preheat your oven to 200°C.
  2. 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.
  3. Roast for approx. 15-18 mins, turning halfway, until just tender.
  4. Meanwhile, finely slice your red onion and add juice of 1 lemon. Leave to macerate.
  5. Drain and rinse the lentils. Wash the spinach. Peel and finely chop the garlic.
  6. 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.
  7. 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.