Tuesday, October 18, 2011

Roast Sweet Potatoes with Lentils and Spinach

800g small sweet potatoes
Olive oil.
2tbsp maple syrup
150g French green lentils.
1tbsp balsamic vinegar.
2 cloves of garlic,peeled and thinly sliced.
1/2 red chili, cut into thin strips.
400g spinach.    ( I used chard from my allotment)

Preheat the oven 240C, Gas 9, Fan 220C

Peel and quarter the sweet potatoes lenghtways. Toss in 3tbsp of olive oil and season. Place in a large roasting dish in a single layer.

Roast for 20 minutes, then drizzle with 2tbsp of maple syrup and roast for 10-15 minutes until golden and sticky.

At the same time, cook the lentils in boiling salted water for 20-25 minutes until tender.

Drain into a sieve. Return to the pot and stir in 2tbsp of olive oil and 1 tbsp of balsamic vinegar. and season.

Heat 1tbsp of olive oil in a large frying pan over a medium heat. Add 1/2 the garlic and chili and once sizzling add 1/2 the spinach and cook, stirring until wilted. Remove to a bowl and repeat with the rest. Season and drain off excess liquid..

Add the lentils and spinach to the sweet potatoes and lightly mix together.

Serve hot or warm.


  1. Wow! This looks delicious, maybe supper tomorrow. Thank you :-)

  2. Thanks, A Trifle Rushed. a bit of a juggling act with pots and pans but worth it.

  3. This looks delicious and a lovely combination. I've heard about using maple syrup with squash but still haven't tried it. As I haven't yet had supper I'm now feeling extremely hungry.