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Sweet potato and lentil hash with lime zest

Vegetarian Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 45 minutes
Energy: 585 kcal / serving

Instructions

  • 1.   MUSHROOM LENTILS: Rinse and drain the lentils. Bring the broth to a boil and add the lentils. Cook over low heat, partially covered, for about 30 minutes or until tender. Season with salt and pepper.
  • 2.   In a large skillet, heat the olive oil over medium-high heat and cook the onions for 3 minutes.
  • 3.   Add the garlic, thyme, and mushrooms. Cook for 8 minutes, stirring occasionally (if using diced bell peppers, cook until they are cooked).
  • 4.   Add the tomato paste, soy sauce, mustard, spinach, and lentils with their juice. Continue cooking for 5 minutes over low heat.
  • 5.   Taste and adjust the seasoning if necessary.
  • 6.   Set aside.
  • 7.   SWEET POTATO PUREE: Put the water and whole garlic clove in a saucepan, bring to a boil, and add the sweet potatoes. Cover and cook over medium heat for 15 minutes, stirring occasionally.
  • 8.   Mash with a masher or a potato ricer.
  • 9.   Add the lime zest and 1 tablespoon of butter. Season with salt and pepper to taste.
  • 10.   Preheat the oven to 200 °C (400 °F).
  • 11.   Pour the lentil and mushroom mixture into a 20 cm x 20 cm (8 in x 8 in) baking dish and top with the sweet potato puree. Smooth the top and sprinkle with 1 tablespoon of butter, Parmesan cheese, and panko breadcrumbs, if desired.
  • 12.   Bake in the center of the oven for 25 to 30 minutes.
  • 13.   Let it rest for 5 minutes before serving.

Ingredients for servings

  • 800 g of sweet potato
  • 3 garlic cloves
  • 1 tablespoon of lemon zest
  • 30 g of butter
  • 60 g of grated parmesan
  • 250 g of dry green lentil
  • 2 onions
  • 500 g of mushroom
  • 2 tablespoon of tomato paste
  • 2 tablespoon of soy sauce
  • 2 tablespoon of mustard
  • 250 g of fresh spinach

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    585 kcal
    29 %
  • Fat
    13,94 g
    20 %
  • of which saturated
    7,69 g
    38 %
  • Carbohydrates
    79,71 g
    31 %
  • of which sugar
    19,46 g
    22 %
  • Protein
    30,78 g
    62 %
  • Fibers
    14,78 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference