This is super easy and perfectly luscious.  A year round favourite.  This quantity serves 6. I make this amount so I have enough for left overs.

This dish makes an awesome winter breakfast.  I love a poached egg on mine – a wee bit soft and oozy, with some toast and a good coffee life is good and food is simple and delicious.  Enjoy xxxxx


  • 2 cups Red or yellow lentils
  • 1 tsp ground coriander
  • ½ teaspoon ground cumin
  • 1 tsp cinnamon
  • 3 cloves of garlic crushed
  • 1 tablespoon fresh ginger freshly grated
  • 1 de seeded red chilli finely chopped
  • 1 medium to large Sweet Potato (golden) peeled and cut into small cubes
  • 1 bunch of fresh coriander – include stalks for extra flavour washed and finely chopped
  • Olive oil Keep the bottle handy
  • A good pinch of Salt or two to taste


  • Splash a bit of olive oil into a large size saucepan and heat on medium
  • Add ground coriander, cumin, cinnamon, garlic, ginger and chilli and stir constantly for a few minutes until aromatic
  • Place lentils into saucepan with the spices and cover with water
  • Bring to boil. Reduce to a simmer
  • Cook until lentils are tender – 35-40 minutes
  • Add sweet potato and cook until tender
  • Stir in fresh coriander and salt
  • Serve with a good blob of yoghurt