Stewed Lentils with Sweet Potato

Sweet Potato Hummus
 2 Large Sweet Potatoes
 1 cup Hummus
 3 tbsp Tahini
Stewed Lentils
 1 Brown onion
 1 Spring Onion
 340 g Mushrooms
 ½ tsp Ground nutmeg
 ½ tsp Crushed red pepper
 ½ tsp Ground white pepper
 1 cup French green lentils
 4 cups Vegetable stock
 Greek Yoghurt to preference
1

Preheat oven to 200c. Cook for ~40 min. Peel and dice potato. Season lightly with salt and pepper. Roast for 40min or until very soft.

2

Heat oil in wok. Add onion and leek. Cook for ~10 min or until soft and golden brown.

3

Add mushrooms to the pot and cook for 10 more minutes

4

Add sage leaves, salt, pepper, nutmeg, peppers and cook for 1 minute.

5

Add the lentils and cook for another 1 minute.

6

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 40 mins, uncovered, until thickened and reduced and lentils are tender. Taste and season further to preference.

7

Mix the hummus and sweet potato in a food processor and pulse until smooth. Add a little water if it needs to be thinned out. You shouldn't need more than 1/4 cup.

8

Serve with yoghurt, pepper and parsley.

Ingredients

Sweet Potato Hummus
 2 Large Sweet Potatoes
 1 cup Hummus
 3 tbsp Tahini
Stewed Lentils
 1 Brown onion
 1 Spring Onion
 340 g Mushrooms
 ½ tsp Ground nutmeg
 ½ tsp Crushed red pepper
 ½ tsp Ground white pepper
 1 cup French green lentils
 4 cups Vegetable stock
 Greek Yoghurt to preference

Directions

1

Preheat oven to 200c. Cook for ~40 min. Peel and dice potato. Season lightly with salt and pepper. Roast for 40min or until very soft.

2

Heat oil in wok. Add onion and leek. Cook for ~10 min or until soft and golden brown.

3

Add mushrooms to the pot and cook for 10 more minutes

4

Add sage leaves, salt, pepper, nutmeg, peppers and cook for 1 minute.

5

Add the lentils and cook for another 1 minute.

6

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 40 mins, uncovered, until thickened and reduced and lentils are tender. Taste and season further to preference.

7

Mix the hummus and sweet potato in a food processor and pulse until smooth. Add a little water if it needs to be thinned out. You shouldn't need more than 1/4 cup.

8

Serve with yoghurt, pepper and parsley.

Stewed Lentils with Sweet Potato