About a week ago I went to the greengrocer's and locked eyes with a tower of vivid, purple skinned, sweet potatoes. Immediately, I grabbed one and put it in my basket. I put it aside for a few days and imagined of ways I could cook it and present it. Today, I decided it was time to use it but to my disappointment, once I started peeling it, I noticed its pale white interior. For a moment I felt like not continuing with this recipe because I knew the final dish would look very brown and boring but I finally decided to follow through and use whatever ingredients I had in my fridge to bring some life to it. So here is a lentil, sweet potato, feta and one poached egg dish which to my surprise turned out to taste really good.
Ingredients:
-lentils
-sweet potato
-feta cheese
-egg
-fresh parsley
-salt/pepper
-olive oil
-cumin
-paprika
Start by boiling your dry lentils until softened and by changing the water you cook them in a couple of times. My grandma always told me that this step is important as it prevents you from feeling bloated later on. (If you've got a tin of lentils then you can skip this step)
Chop the sweet potato of your desire in small cubes, mix them in with some olive oil and salt and cook in the oven for about 18-20mins at 180°. Whilst you are waiting for the diced potatoes to cook, chop up some onion and sauté it in a pan. Add your lentils alongside some salt/pepper, cumin and paprika.
The final step is adding your sweet potatoes in with the lentil mix and serving with feta cheese pieces and a poached or fried egg. Sprinkle some fresh parsley for extra colour and aroma and enjoy!
