Red Lentil Stew with Hasselback Potatoes

This a simple and delicious red lentil stew full of spinach and tomatoes and accompanied by a refreshing cucumber yoghurt and served with tasty baked potatoes.

Ingredients: 250g potatoes, 6-10 red cherry tomatoes, 2 cloves of garlic, 1/2 a chilli, 2 shallots, sprig of oregano, handful of spinach, 2 stems of basil, ½ cucumber.

From the larder: 80g red lentils, 1 tin chopped tomatoes, ½ cup yogurt, oil, salt and pepper.

Instructions:

  • Preheat oven to 200 degrees. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking traybaked potatoes 600px
  • Place lentils in a pot of cold water, bring to the boil and simmer until soft, approx. 10 mins.
  • Chop shallots, garlic, chilli (if you like it spicy – it also tastes fine without) and sauté on a low heat until translucent and then add the tin of tomatoes.
  • Chop oregano and tomatoes. Add to the pan, season and let simmer.
  • When lentils are soft, drain and add to bubbling tomatoes and cook for a further 5-10 mins.
  • tomato sauce without lentils 600pxlentils and spinach 600px
  • Grate or finely chop ½ the cucumber and mix with yogurt in a bowl.
  • Just before serving the lentil stew, stir in chopped spinach and basil and allow to wilt.
  • Serve with hasselback potatoes and cucumber yogurt. Add grated cheese as an optional extra.