Summary

Ingredients

• 150 g lamb`s lettuce, washed
• 700 g sweet potato (s), (for the lower-calorie variant normal potatoes)
• 150 g belua lentils or mountain lentils
• salt and pepper
• 2 tablespoon rapeseed oil
• Cayenne pepper
• 1 cup whole milk yogurt or .5%
• 1 tablespoon mustard, medium hot
• honey to taste
• 1 bunch chives, cut into small pieces

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Instructions

1. Cook the lentils in salted water for 25-30 minutes until they are al dente.
2. In the meantime, peel the sweet potatoes, cut them into eighths and season with 1 tablespoon of oil, salt and cayenne pepper to taste. Bake in the oven preheated to 200 ° C on the middle shelf for about 20 - 25 minutes.
3. Mix the yoghurt with the mustard, the chives, salt, pepper, 1 tablespoon of oil (you can also leave out!) And honey, depending on your taste. Mix this sauce with the drained lentils and add to the washed lamb`s lettuce. Mix in briefly. Serve with the still warm sweet potatoes.
4. The dish can alternatively be served with normal potatoes, e.g. triplets. Then season them with sea salt and rosemary, for example.
5. This dish can also be served as a light starter with halved amount!