Layered lentil & sweet potato jars

Name: Layered lentil & sweet potato jars
Cuisine: Indian
Ingredients: 60 g (2 oz/scant ⅓ cup) green lentils; 250 ml (9 fl oz/1 cup) water; 1 large sweet potato, peeled and roughly chopped; ½ teaspoon paprika; ½ red onion, finely chopped; 4 tablespoons plain yoghurt; ½ teaspoon rapeseed oil; ½ teaspoon mustard seeds; ¼ green chilli, finely chopped; ¼ teaspoon Himalayan salt or sea salt; ¼ teaspoon Himalayan salt or sea salt; pinch of red chilli powder; 4 tablespoons Red Pepper Chutney, optional; 4 tablespoons Maple Chillied Seeds; ½ avocado, chopped into chunks; 1 small red chilli, finely sliced; 2 spring onions (scallions), thinly sliced; 2 spring onions (scallions), thinly sliced; micro coriander (cilantro) or few leaves of coriander (cilantro); micro coriander (cilantro) or few leaves of coriander (cilantro); micro coriander (cilantro) or few leaves of coriander (cilantro)

Preparation info

Makes
4 jars

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

I love the layers of colour in salad pots, and the fact that you can carry around this beautiful jar and dip into it later. Sweet potato and lentils make for a deliciously hearty combo, with a chutney or two to bring it to life and add that much-needed burst of flavour, along with the zing and crunch from the Maple Chillied Seeds. You can have this hot or cold, prepare a few for a picnic, or just carry it with you as an impressive packed lunch.

Ingredients

Asia
India
Lunch
Gluten-free
Vegetarian

Ingredients

Method