Summary

Ingredients

• 500 ml vegetable stock
• 110 g lentils (Tempo lentils)
• 3 small sweet potato (s)
• 1 bell pepper (s)
• 1 bunch spring onion (s)
• 1 teaspoon curry powder
• salt and pepper

For the dressing:

• 6 tablespoon olive oil
• 3 tablespoon white wine vinegar
• 2 tablespoon parsley, chopped
• 2 teaspoon maple syrup
• 2 teaspoons mustard
• salt and pepper

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Instructions

1. Peel and dice the sweet potato. Dice the peppers as well. Mix the dressing ingredients in a bowl and set aside. Cut the spring onions into slices.
2. Put the Tempo lentils with the cold vegetable stock in a small saucepan and cook for 10 minutes. Then let it soak for another 5 minutes and drain. Meanwhile, heat some oil in a large pan and fry the peppers and sweet potatoes for 3 minutes. Season lightly with salt and pepper. After 3 minutes stir in the curry powder and add a dash of water to the pan. Steam the potatoes while stirring until the water has boiled off. If the potatoes are not done yet, add a dash of water and let them cook again.
3. Finally, put the lentils, potatoes and spring onions in a large bowl and stir in the dressing.
4. Serve warm.