Spiced sweet potato & lentils with papadums

35 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced sautéd cabbage with lentils, sweet potato and a spiced eggplant dip, finished with a sharp vinaigrette and served with crispy papadums.
1. Dice sweet potato (roughly 3cm dice). Add to saucepan with lentils and cover with water. Bring to boil and simmer for 15-20 minutes until tender. Drain and rinse.

2. Cook the papadums according to preferred method on the packet (see notes).

3. Julienne the carrot. Trim and halve snow peas. Roughly chop coriander. Keep separate.
Whisk together 1 1/2 tbsp vinegar, 2 tbsp olive oil, salt and pepper. Set aside.

4. Heat a frypan over medium-high heat with 1 tbsp oil. Roughly chop and add cabbage along with 1 tbsp ground cumin. Cook for 3-4 minutes until just wilted.

5. Toss sweet potato and lentils into pan. Stir to coat with spices (add more oil if needed). Take off heat, toss in carrot and snow peas. Season with salt and pepper to taste.

6. Spread dip over a large serving plate. Pile on warm vegetables and lentils. Spoon over dressing and garnish with coriander. Serve with papadums.

Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
Mustard seeds are a great addition to this dish. If you have some in the pantry add 1 tsp to the cabbage in addition to the other spices.
Sweet potatoes, 600g
Beluga lentils, 1 packet (200g)
Papadums, 1 packet
Carrot, 1
Snow peas, 1/2 bag (125g) *
Coriander, 1/2 packet *
Baby wombok cabbage, 1/2 *
Spiced eggplant dip, 2 tubs

Oil (for cooking + olive), salt, pepper, red wine vinegar, ground cumin