Spicy Roasted Potato & Lentil One Pot

Carbs, tomatoes, olives & spices ~ lots & lots of comfort. A really simple one pot that warms the soul & fills the stomach. All you need is a can of lentils & a few leftover potatoes!

Potatoes are so comforting ~ I love eating this warm bowl while it's blustery outside & cosy inside. Jersey Royals are my personal favourite, so fluffy & always keep their dinky shape without disintegrating. I only use a tiny bit of oil when roasting too ~ just so the spices stick to the potato skins.

My favourite spices for this pot are a big mix of Middle Eastern flavours ~ cumin, cayenne pepper, turmeric, paprika, sumac, coriander... I also like to add a splash of soy sauce for salt & a massive glug of red wine for extra tasty juices!

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Spicy Roasted Potato & Lentil Stew

Serves: 2 (or more as sides!)

Prep time: 5 mins

Cook time: 30-40 mins

Total time: 35-40 mins

Ingredients:

• 1 can/400g green lentils

• 4-6 Jersey Royals halved

• 1 beef tomato, chopped into chunks

• couple chilli olives, halved

• 1tbsp soy sauce

• 1tbsp balsamic vinegar

• big glug red wine

• 1/2 lemon, juiced

• shake Tabasco

• small handful fresh basil

• 1tsp extra virgin olive oil

• 1tsp cayenne pepper

• 1tsp paprika

• 1tsp turmeric

• 1tsp harissa

• 1tsp cumin

• 1tsp dried coriander

• 1tsp ground black pepper

• 1tbsp sumac

Method:

1. First, preheat the oven to 180'c.

2. Half the Jersey Royals & parboil for around 10 mins until tender but not soft. While boiling, mix all the spices, fresh herbs & black pepper together in a pestle & mortar.

3. When done, drain the potatoes & ensure they are dry before transferring onto a small roasting tray. Drizzle the oil & shake the spice mix over the potatoes then cover the skins in spice.

4. Roast in the oven for around 20-30 mins until crisp & fluffy inside ~ frequently shake the potatoes while cooking so that they're coated with spices & don't stick to the pan.

5. When the potatoes have around 15 mins left, pour the can of lentils (including the juices!) into a pan on a low-med heat.

6. Mix in the soy sauce, balsamic, red wine, lemon & Tabasco then bring to a low simmer under the pan lid for 5 mins ~ making sure the juices don't boil.

7. Remember to check the potatoes!

8. Next, stir the tomatoes & olives into the pot & allow to simmer uncovered on a medium heat.

9. Once the potatoes are ready, tip into the lentil mix with all the dried & roasted spices. Simmer for a further 3-5 mins.

10. Serve as a main bowl with roti or as a side with couscous, fattoush or pancakes!

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