Sweet Potato and Red Lentil Hash
Diced sweet potato crisped in a pan with red lentils, paprika and cumin — a hot savoury breakfast with no gluten, dairy, soy or nuts.
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- Prep
- 10 min
- Cook
- 18 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
- Sweet potato200 g
- Cooked red lentils130 g
- Onion40 g
- Olive oil10 g
- Spinach40 g
- Paprika2 g
- Ground cumin1 g
Method
- 1
Fry the diced sweet potato in the olive oil over medium-high heat for ten minutes, turning only occasionally so the cut faces brown.
- 2
Add the onion, paprika and cumin and cook for four minutes more.
- 3
Stir in the cooked lentils and press the hash flat for two minutes so the base crisps.
- 4
Fold the spinach through until it wilts and serve straight from the pan.