Lentils / Sweet Potatoes Casserole
I’m back with another yummy dish for you. I love lentils; they’re full or
energy and nutrients and richly fill your stomach. They’re so versatile
and you can cook them with so many different herbs and spices to make
something totally new and exciting. Experimentation is the only way to
find the best dishes! Not every recipe goes well always, and I am so
happy to be able to share with you my experience and show you how to
create this easy, delicious and aromatic casserole.
Just don’t forget I really do always love to use organic products including
spices and herbs.
So let’s play the game.
Cooking Time is around 50 min and served is for 4 – 6 people.
200g Puy lentils
1 small red onion
350 g sweet potatoes
6 cloves of garlic
1 whole pepper (colour of your choice)
2 carrots (about 150 g)
120g tomato puree
2 tbsp smoked paprika dry
1, ½ tbsp marjoram fresh or dry
8 – 10 cherry tomatoes
6 – 8 tbsp. vegetable stock
100 g flat parsley
2 – 3 tbsp cider vinegar
salt & pepper
Firstly soak the lentils overnight, then remove the water and leave for a
bit. Dice the onion, slice the garlic and put into a preheated pot with
cooking olive oil or coconut oil and braise till nicely golden. Then add
pepper. Add chunky cubes of sweet potatoes, and mix it all together with
vegetable stock and water. Next, add cherry tomatoes and chunky pieces
of carrots, also add tomato puree, marjoram and smoked paprika. Finally
add the lentils and mix all together while bringing it to the boil.
To finish this off, add the cider vinegar, salt and pepper to taste and
I don’t like too much salt, but you can always add more, if you like it.