Annie Bell's Roast Sweet Potatoes with Lentils and Spinach

Name: Annie Bell's Roast Sweet Potatoes with Lentils and Spinach
Yield: 4
Cuisine: British
Ingredients: 800g small orange-fleshed sweet potatoes; Olive oil; Sea salt and black pepper; 2 tbsp maple syrup; 150g French green lentils; 1 scant tbsp balsamic vinegar; 2 garlic cloves peeled and thinly sliced; 1&#8260 2,medium-hot red chilli cut into thin strips; 400g-500g spinach

Over a year ago 2,710 views

Serves: 4

British Side Dish

Ingredients

800g small orange-fleshed sweet potatoes
Olive oil
Sea salt and black pepper
2 tbsp maple syrup
150g French green lentils
1 scant tbsp balsamic vinegar
2 garlic cloves peeled and thinly sliced
1&#8260 2,medium-hot red chilli cut into thin strips
400g-500g spinach

Accompaniment

Method

1
Preheat the oven to 240C/220C fan/gas 9. Peel and quarter the sweet potatoes lengthways and halve the pieces if long.

Toss in a large bowl with 3 tbsp olive oil and some seasoning and tip into a large roasting dish that will hold them in a crowded single layer.

Roast for 30-40 minutes until golden and sticky, drizzling over the maple syrup and stirring after 20 minutes.

At the same time, cook the lentils in boiling salted water for 20-25 minutes until tender, then drain into a sieve.
Return to the pan and toss with a couple of tbsp olive oil, the vinegar and some seasoning.

Heat 1 tbsp oil in a large frying pan over a medium heat, add half the garlic and chilli, and once sizzling add half the spinach and cook, stirring, until it wilts.

Remove to a bowl and cook the remainder. Season with salt, drain off excess liquid and fold the spinach into the sweet potatoes with the cooked lentils. Serve hot or warm.