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Spicy lentil jackets with cucumber yogurt & mango chutney

Spicy lentil jackets with cucumber yogurt & mango chutney

Maddie Rix's recipe is a quick riff on classic dal, with nutty Puy lentils and cooling cucumber yogurt to dollop over.

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Gluten freeVegetarianLow in saturated fatHigh fibre4 of your 5 a day6 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • PlusPotato cooking time

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cm piece ginger, peeled and finely grated
  • 2 clove/s garlic, finely grated
  • 25g pack coriander, leaves and stalks finely chopped
  • 1 heaped tsp Cooks’ Ingredients Gunpowder Spice Mix
  • 400g can chopped tomatoes
  • 250g pack Merchant Gourmet Puy Lentils
  • ½ cucumber
  • 200g natural Greek style yogurt
  • 4 baked sweet potatoes, to serve
  • Mango chutney, to serve

Method

  1. Warm the oil in a large frying pan, add the onion and sweat over a medium heat for 8 minutes. Mix in the ginger, garlic and coriander stalks, stir for 2 minutes, then add the spice mix and cook for 2 minutes more.

  2. Add the tomatoes and lentils, stir well, then simmer gently for 8-10 minutes until rich and saucy. Season.

  3. Meanwhile, make the cucumber yogurt. Coarsely grate the cucumber, then squeeze out the excess water with clean hands. Combine in a bowl with the yogurt and most of the coriander leaves. Mix and season.

  4. Split open the sweet potatoes, then divide the lentils between them. Spoon over the yogurt and remaining coriander leaves, then serve with a dollop of mango chutney.

Cook’s tip

You can cook the lentil mix a few days ahead. Follow the recipe to the end of step two, cool and keep covered in the fridge, then reheat and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,186kJ/ 519kcals

Fat

10.9g

Saturated Fat

3.8g

Carbohydrates

82.8g

Sugars

43.8g

Fibre

15.7g

Protein

14.7g

Salt

1.4g

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