A really tasty and easy vegetarian dish with lentils and sweet potatoes. And our otherwise protein-happy kids don't miss the meat at all! Serve the dish with brown bread or our yummy little veggie pancakes. The dish is for two days, so remember to save the leftovers for tomorrow. Enjoy!

Directions

1. Finely chop onion and garlic. Peel the sweet potatoes and cut into bite-sized chunks. Rinse the bell peppers, remove the seeds and dice. Pop the lentils into a sieve and rinse well.

2. Now bring out your very favourite pot and sautée onion, garlic and bell peppers in olive oil for a few minutes. Add lentils, sweet potatoes, chopped tomatoes, water and vegetable stock and let the lot boil for about 20 minutes.

3. Add red curry paste and coriander - and don't worry: the dried sort doesn't taste quite as much of soap as the fresh! Add a bit more water if the dish has gotten too dense.

4. Season to taste with salt and pepper and serve the dish in deep plates with our yummy vegetable pancakes or a nice brown bread on the side.

5. Enjoy!

Tip

You can also buy tinned green lentils - if you do, double the amount of lentils, and halve the amount of water.

Tasks for kids in the kitchen: Let your kids rinse the bell peppers, remove the seeds and dice them. They're also champion pot stirrers - and it's always a good idea to have them help taste test. That makes it easier to get them to eat and taste afterwards!