Yams, onions and lentils

Crisp yams and delicious flavours make this a super winter dish.

Yams, onions and lentils


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
pinch salt
freshly ground pepper, to taste


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.
Add salt and pepper and serve.

Variation: use chopped kūmara, turnips, pumpkin, swede, earth gems or parsnip in place of yams.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 839kj
Protein 12.6g
Total fat 4.7g
- saturated fat 0.4g
Carbohydrates 30.5g
- sugars 12.2g
Fibre 6.6g
Sodium 1330mg

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