Yams, onions and lentils
Crisp yams and delicious flavours make this a super dish in the cooler months.
Ingredients
Serves 4
1 Tbsp canola oil
2 cloves garlic, peeled and finely chopped
2 onions, peeled and diced
400g brown lentils
1.5 L vegetable stock
6-8 yams, sliced in half
2 cups rocket or sliced spinach
2 Tbsp lemon juice
4-6 black olives, pitted and sliced.
Method
Heat a large heavy-based frying pan and add oil. Add garlic and onions and cook over low heat for 5 minutes without colouring.
Add lentils and vegetable stock, stir, and bring to the boil. Cover, reduce heat and simmer for 20 minutes.
Add yams and simmer, uncovered, for a further 20 minutes, or until lentils and yams are tender. Add more water if necessary.
Stir in rocket, lemon juice and olives, cover and cook for 5 minutes or until rocket has wilted.
Season to taste.
Variation: use chopped kūmara, turnips, pumpkin, swede or parsnip in place of yams.