Hands up all those who have vowed to start a diet this month. After a joy-filled month spent tucking into mince pies, chocolates and cheese, all washed down with lashings of bubbly and mulled wine, it’s no surprise that every year, millions of us resolve to cut out the treats come New Year’s Day. But a restrictive diet is rarely the answer when it comes to weight management, with many of us giving up before January is even out. After all, who wants to tuck into a salad when it’s cold and wet outside?

For London-based Saba Stone, founder of Saboush Nutrition & Lifestyle, being healthy is never about eating less or counting calories; she believes that healthy eating should be enjoyable and that if it feels good, you are much more likely to continue doing it and make it a lifestyle habit. Saba’s clients are taught that eating healthily is not about deprivation, but rather about moderate consumption, balance, and variety. Here, she shares a healthy, warming recipe that’s perfect for winter days.

Saba says: “Earthy brown lentils paired with sweet potatoes and harissa spices create a nutritious dish with a delicate balance of sweet and spicy flavours. Lentils are rich in protein, fibre, B vitamins, magnesium, and zinc. They cook quickly (approximately 30 minutes) and don’t require soaking, unlike other pulses. However, soaking them even for a couple of hours can make them easier to digest and reduce cooking time. You can also use pre-cooked organic lentils. As for the harissa spices, you can use a spice mix in either a powder or paste form to add the touch of warmth needed during the cold winter months.”

Earthy brown lentils paired with sweet potatoes and harissa spices create a nutritious dish with a delicate balance of sweet and spicy flavours

SERVES 2

INGREDIENTS
| 200g brown lentils (or 450g pre-cooked, if using) | 1 small sweet potato, peeled and cut into small cubes | 2 tsp harissa powder mix or 1 tbsp harissa paste | 1 large yellow onion, finely chopped | 1 clove garlic, crushed | 2 tbsp extra virgin olive oil | 500ml gluten-free vegetable stock | 1 cup passata | Salt and pepper, for seasoning

Optional toppings
| 2–3 tbsp coconut yogurt or Greek yogurt | A handful of baby spinach/coriander leaves | Sliced red pepper or chilli pepper, deseeded.

Prep time: 15 mins | Cook time: 40 mins

METHOD

1. Wash, drain, and then cook the lentils for approximately 20 minutes until al dente. If using pre-cooked lentils, skip this step.
2. In a heavy-bottomed casserole pan, heat the olive oil over a medium heat. Sauté the onions, sweet potatoes, and harissa spice or paste, stirring continuously for 5 minutes until the onions begin to soften.
3. Stir in the passata and pour in half the vegetable stock. Let it simmer for around 10-15 minutes.
4. Add the cooked lentils to the pan, cover with a lid, and let it simmer on low heat until the lentils and sweet potatoes are tender.
5. Turn off the heat and stir in the baby spinach leaves. Cover the pan with the lid and let it rest for a few minutes, until the spinach leaves get slightly wilted.
6. Garnish with parsley, yogurt, and red peppers, if desired, and enjoy the goodness!