This week we’re so pleased to present the layered lentil & sweet potato jars recipe from Saffron Soul by Mira Manek (published by Jacqui Small). This recipe is perfect for any new year’s resolution- it’s ideal for lunch or a small main that creates multiple, pre-prepared meals; it’s healthy and vegetarian! It’s a winner all round in our books. Share your recreations with us on social media.

Layered lentil & sweet potato jars

Makes 4 jars

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.

For the lentil layer

  • 60g (2oz/scant 1/³ cup) green lentils
  • 250ml (9fl oz/1 cup) water

For the sweet potato layer

  • 1 large sweet potato, peeled and roughly chopped¼ teaspoon Himalayan salt or sea salt
  • ½ teaspoon paprika
  • ½ red onion, finely chopped

For the yoghurt chutney

  • 4 tablespoons plain yoghurt
  • ½ teaspoon rapeseed oil
  • ½ teaspoon mustard seeds
  • ¼ green chilli, finely chopped
  • ¼ teaspoon Himalayan salt or sea salt
  • pinch of red chilli powder


  • 4 tablespoons Coriander (Cilantro)
  • Chutney
  • tablespoons Red Pepper Chutney optional
  • 4 tablespoons Maple Chillied Seeds
  • ½ avocado, chopped into chunks

To garnish

  • 1 small red chilli, finely sliced
  • 2 spring onions (scallions), thinly sliced
  • micro coriander (cilantro) or few
  • leaves of coriander (cilantro)


  1. Rinse the lentils in a sieve under cold running water, then place in a large saucepan with the measured water and bring to the boil. Simmer for 20–25 minutes until the lentils are cooked and soft, then drain.
  2. At the same time, steam the sweet potato pieces for 20–30 minutes until very soft so they can be mashed easily.
  3. Prepare the yoghurt chutney while the lentils and sweet potato are cooking. Place the yoghurt in a large bowl. Heat the rapeseed oil and mustard seeds in a very small saucepan on a low heat. When the mustard seeds pop, add the green chilli, remove from the heat and pour into the yoghurt. Add the salt and red chilli powder and mix together well.
  4. When the sweet potato is cooked, drain and place in a small mixing bowl. Mash until smooth, then add the salt, paprika and red onion and mix well.
  5. Once everything is ready, layer into your jars. Spoon around 2 tablespoons of mashed sweet potato, a spoonful of yoghurt chutney andand a spoonful of Coriander (Cilantro) Chutney and/or Red Pepper Chutney into each jar. Add a sprinkle of Maple Chillied Seeds, then a tablespoon of lentils and a few pieces of avocado. Add a few of the garnishings and top with another sprinkle of Maple Chillied Seeds. You can repeat with more layers if there is space.

Alternative Chutneys

Red Pepper Chutney

  • red peppers (capsicums), chopped into large chunks
  • 2 cloves garlic
  • 1 teaspoon Himalayan salt or sea salt
  • 2 teaspoons ground cumin
  • 1½ teaspoons red chilli powder
  • 1 tablespoon jaggery, brown sugar or coconut sugar
  • 2 slices mango or ½ cooking apple, optional
  • 80ml (2¾fl oz/1/³ cup) water

Place all the ingredients in a blender or food processor and blend until smooth.

This will keep for 3–4 weeks in an airtight container in the fridge

Coriander chutney

  • 60g (2oz/generous 1 cup) coriander (cilantro) leaves
  • 30g (1oz/2 tablespoons) peanuts
  • 1 teaspoon Himalayan salt or sea salt
  • juice of 1 lime
  • 1 green chilli, optional
  • 1 tablespoon honey
  • 6 tablespoons water

Place all the ingredients in a blender or food processor and blend until you have a thick, smooth liquid.

This will keep for 3–4 weeks in an airtight container in the fridge

Maple Chillied Seeds

  • 2 teaspoons coconut oil
  • 4 tablespoons pumpkin seeds
  • 4 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon fennel seeds
  • 4 tablespoons cashews
  • 1–2 teaspoons chilli flakes
  • 2 teaspoons paprika
  • 1 teaspoon Himalayan salt or sea salt
  • 1½ tablespoons maple syrup

Melt the coconut oil in a saucepan over a medium–low heat, then add all the seeds and the cashews. Sprinkle the chilli flakes, paprika and salt over the top and add the maple syrup. Mix together, then cook for a few minutes, stirring regularly. Remove from the heat and leave to cool. The seeds and nuts will become crispy once cooled.

This will keep for 10–14 days if stored in an airtight container.

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