Lentils with sweet potato and pomegranate

“The phytochemicals found in pomegranates stimulate the oestrogen and serotonin receptors in your body, which boost mood.” Dietitian Dr Sarah Schenker.

Gluten free, vegan

Ingredients

• 250 g pre-cooked pouch of Puy lentils
• 250 g sweet potato, peeled and diced
• - Drizzle of olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp pomegranate molasses
• 1 tbsp olive oil
• 1 tsp date syrup
• 1 tbsp toasted pine nuts
• - Seeds from a pomegranate

Instructions

1. Pre-heat the oven to 200C/gas 5.

2. Place the sweet potato chunks in a roasting tray, drizzle with olive oil, season and bake for 10 minutes until softened and lightly brown.

3. Pour the lentils into a bowl, add the cooled sweet potato and red onion.

4. Combine the vinegar, molasses, oil and syrup to make a dressing and pour over the lentil mix.

5. Top with toasted pine nuts and pomegranate seeds.

Shop Digestive Supplements