Spiced Sweet Potatoes and Lentils with Sheep’s Cheese
| 150 g | mountain lentils |
| 1 | red onion |
| 1 | large sweet potato or a small Hokkaido squash |
| 2 tbsp. | olive oil |
| 8 tbsp. | sage leaves |
| 150 g | cherry tomatoes |
| 2 tbsp. | balsamic vinegar |
| 2 tbsp. | cherry vinegar |
| 200 ml | vegetable stock |
| parsley (fresh or frozen) | |
| 150 g | sheep's cheese |
| 1 packet | smoked tofu |
| 1 tsp. | coconut oil |
| 1 – 2 tsp. | WurzelKraft / AlkaLife |
Place the lentils in a pan of boiling water and simmer for 30 minutes. Pour out the water and set to the side.
Peel and chop the onions. Wash the sweet potato, remove the skin and cut into cubes. Heat 2 tbsp oil in a pan and sauté the onion, sage leaves and cubes of sweet potato. Pour over vegetable stock and cook for around 20 minutes. Add the vinegar and season with salt and pepper.
Wash and halve the cherry tomatoes and add them to the pan after 10 minutes. Add the cubed sheep‘s cheese and allow to melt. Finally, add the lentils, heat them through and sprinkle with parsley.
Heat the coconut oil in a small pan and fry the cubes of smoked tofu. Serve the lentils and vegetables with the tofu. You can also serve with peeled potatoes, millet, or similar.
After cooling, refine with 1 – 2 tsp WurzelKraft / AlkaLife.