This is healthy comfort food at its best – low-fat, high-fiber and packed with nutrients. A perfect dish for fall and winter days – all done in one pot.

Preparation Time: 40 minutes

What you need:

1 tablespoon oil (sesame oil is nice for this dish)

1 large onion, finely chopped

4 garlic cloves, minced

2 in (4cm) fresh ginger, peeled and finely chopped

2 teaspoons turmeric powder

1½ teaspoons cumin

1 teaspoon chili powder

1 teaspoon salt

2 sweet potatoes (about 400g/14oz), cut into 1×1 in (2x2cm) – if they are bigger your cooking will take a bit longer

1 cup (250g) red split lentils

2 ½ cups (600ml) water

3 cups (100g) kale or spinach

How to do it:

Heat oil in a large pot, add chopped onion and cook over medium heat for 5 minutes, stirring occasionally, until translucent

Reduce heat to low, add garlic and ginger and cook for another minute, then add turmeric and cumin.

Add the sweet potatoes and stir everything together so the potatoes are coated in the spice mixture.

Add the red split lentils, water, salt and chili powder and mix everything.

Bring to a short boil, reduce heat, cover and cook for about 20 minutes until the lentils are tender and the potato is cooked through.

Taste and adjust the seasoning, then gently stir in the kale/spinach.

Enjoy!