A delight from the VEGAN recipe book, signed by Alice Esmeralda. “ This recipe is a more exotic variation and garnished with the potato in the field dress . A treat for the eyes and the taste buds , and it is of course very healthy : the sweet potato for the good carbohydrates and the vitamins and the lentils for the proteins and the iron ! ”
Preparation: 30 minutes
Cooking: 1 h 30
For 4 people
Preparation:
Preheat the oven to 180 ° C (th 6).
Pierce the sweet potatoes several times with a knife. Place them on a baking sheet lined with parchment paper and bake in the oven until tender, about 45 minutes. Remove from the oven and let cool slightly.
Meanwhile, pour the olive oil into a saucepan over medium heat. Add the finely chopped onion and cook for a few minutes until translucent. Add the crushed garlic and curry powder and cook for 1 minute until the mixture is fragrant.
Then integrate the lentils , pour 70 cl of water and bring to the boil. Simmer and cook for 30 minutes, stirring occasionally. Add more water if necessary.
Stir in the coconut milk , salt , pepper and lemon juice and simmer for another 5 to 10 minutes until the lentils are creamy.
Cut a slit with a knife lengthwise through the sweet potatoes and open them. Mash the flesh with a fork, place the lentils inside. Add 1 spoonful of vegetable yogurt to each sweet potato and garnish with chopped parsley .
Vegan by Alice Esmeralda at Editions First, € 18.95.
Also discover A pan-fried ceps furiously light and The carpaccio veggie .
