Servings: 4 people
A warm and hearty simple side dish, our Sweet Potato & Lentils is relatively easy to prepare and can be adjusted to your taste. Add some curry powder or cumin for a bigger bite or some fresh herbs for colour. This side goes well with a roasted or grilled piece of fish, meat or tofu. You can also find it in this recipe Tarragon Roasted Fish. (Main carbohydrate containing ingredients are listed in bold.)
- 1 large leeks, dark green parts cut off, quartered lengthwise, then sliced every 1cm/ ½”
- 1 garlic clove, crushed or finely sliced
- 1 tablespoon of light olive oil or cooking oil
- 1 x 400g/ ~13 ounce can lentils, drained and well rinsed
- 600g/~1 pound sweet potato/ kumera, peeled, cubed, and roasted
Additional ingredients are listed in the serving suggestions below.
Preheat the oven to 190°C/ 350F.
Put cubed sweet potato into a baking dish and evenly coat with half the oil. When your oven is heated, put the dish in for around 20 -25 minutes or until cubes are soft inside and crispy on the outside. (Handy hint – the smaller the cubes, the faster they will cook. But don’t make them too small or they will collapse into mush. A 1cm cube is a good size.)
While sweet potato is roasting , heat the remaining ½ tablespoon of oil in a frypan on low-medium heat. Add chopped leek and garlic and cook for around 10 minutes until softened and translucent. Remove frypan from heat.
Add drained lentils and roasted sweet potato to frypan. Re-heat for around 5 minutes on medium. Season to taste.
This mix is really a starting point. Once cooked you could stir through any of the following; fresh tarragon/ basil/ parsley/ baby spinach leaves, ½ teaspoon of cumin powder, ½ teaspoon of curry powder.
Either combine this with its original recipe (Tarragon Roasted Fish) or serve alongside a piece of grilled fish, meat or tofu.