Summary

Ingredients

• 500 g sweet potato (s)
• 200 g lentils, red
• 2 shallot (s)
• 2 bay leaves
• 0.75 liters ¾ hot poultry broth
• 2 tablespoon sesame paste, (tahini)
• salt and pepper
• 0.5 ½ bunch parsley, chopped
• water, or stock

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Instructions

1. Peel the shallots and cut them into large cubes. Peel the sweet potatoes and cut into even cubes.
2. Put the shallots, sweet potatoes, lentils and the bay leaves in a saucepan and add the hot chicken stock. Bring to a boil and cook until soft for about 25 minutes. Stir again and again and, if necessary, add water or broth.
3. When the potatoes are soft, remove the bay leaves and stir in the sesame mushrooms. Puree everything and add water or stock to the desired consistency.
4. Sprinkle with parsley to taste.
5. It goes well with fried chicken skewers seasoned with sesame, coriander and fennel or baked peas.