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Green Lentils & Sweet Potatoes
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Heat Oven To 400°
5 Baby Sweet Potatoes
Place sweet potatoes onto a sheet pan.
Bake in oven for about one hour or until soft.
Prepare lentils while potatoes are cooking.
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8 Ounces Green Lentils
3 Cups Water
Check lentils for any small stones.
Rinse lentils to remove any dirt.
Yields 3 cups cooked lentils.
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Place water and lentils into a pan.
Bring to a boil and turn down to a simmer.
Simmer lentils until soft, about 35 minutes.
Do not overcook lentils as they will become mushy.
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When lentils are cooked remove 1/4 cup of the liquid and save.
Strain the lentils.
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2 Tbs. Olive Oil
3 Cloves Garlic, sliced thin
1 Shallot, minced
1 tsp. Rosemary, fresh, minced
1/8 tsp. Crushed Red Pepper
1/8 tsp. Ground Black Pepper
1/4 tsp. Salt
Garnish:
1 Lemon
1 Tbs. Chopped Parsley
1 Tbs. Olive Oil
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Place oil and garlic into a pan.
Notice that garlic is sliced very thin.
Heat oil until garlic begins to sizzle.
Sizzle garlic until it starts to turn golden brown.
Remove pan from the heat and add:
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Shallots, rosemary, peppers and salt.
Let ingredients cook in oil off of the heat.
When shallots are cooked add the lentils and reserved cooking liquid to the pan.
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Place pan back on the heat and mix ingredients together.
When lentils are steaming hot place them on a serving platter.
Cut sweet potatoes in half and place on top of the lentils.
Squeeze half a lemon over everything.
Do the same with the parsley and oil.
Dust w/ a pinch of salt and pepper.
Serve.
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Serving Size 1/3 Cup Lentils & 1/2 Sweet Potato
Servings Per Recipe 10
Calories 165
Calories from Fat 38
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 92mg
Total Carbohydrate 25g
Dietary Fiber 8g
Sugars 3g
Protein 7g
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