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Chaat Masala Lentils with Roasted Potatoes

A fabulous vegan dish, lightly spiced and topped with a creamy tamarind dressing you can serve this hot or cold. Vary the vegetables according to the season. I used fresh asparagus but green beans would also be delicious.

Chaat Masala Lentils with Roasted Potatoes

Overview

Serves 4

Preparation time: 15 minutes

Cooking time: 50 minutes

What’s Good About It?

Packed with protein and fibre thanks to the addition of lentils with probiotics from the yogurt this is a great gut healthy meal. Delicious hot or cold.

Did You Know?

Swap the lentils for other canned pulses – butterbeans and chickpeas are good options.

Ingredients

700g new potatoes, halved

2tbsp olive oil

1tsp cumin seeds

1tsp fennel seeds

1 red onion, finely chopped

1 can of Puy or green lentils, drained

2 bunches of asparagus, trimmed and halved

150g baby spinach leaves

To garnish : pickled red onions

Dressing

200g Soy Greek Yogurt

2tsp Chaat Masala powder

Juice of 1 lemon

2tsp xylitol

2tbsp tamarind paste

pinch of chilli powder

 

Instructions

 

  1. Preheat the oven to 200C, gas mark 6.
  2. Par boil the new potatoes for 7-8 minutes then drain. Place in a baking tray and toss with 1tbsp olive oil. Scatter over the fennel and cumin seeds, salt and pepper. Place in the oven and roast for 40 minutes.
  3. Meanwhile make the dressing – simply whisk everything together in a small bowl and chill until required.
  4. Blanch the asparagus in boiling water for a couple of minutes and drain.
  5. Heat the remaining olive oil in a large saute pan. Add the red onion and lentils and stir for a few minutes.  Add the spinach and asparagus and stir well for 2-3 minutes.
  6. Remove the potatoes from the oven and add to the pan. Toss everything together and season with salt and pepper.
  7. Spoon onto plates and drizzle over the dressing to serve. Top with a little pickled red onion if wished.
  8. Serve hot or cold.

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