Mashed sweet potatoes with carrots and lentils
For 2 people
- 1 sweet potato
- 4 carrots
- 1,800ml water
- 1 teaspoon thyme
- 1 teaspoon oregano
- 80g Du Puy lentils (soak overnight)
- 2 tablespoons olive oil
- 1 onion
- 2 teaspoons honey
- 50ml white wine
- 100ml vegetable broth
- salt and pepper
First, peel and cut the carrots and the sweet potatoes.
Boil them in 1 liter of water with salt, thyme and oregano, until the vegetables get soft.
In a saucepan, boil 800ml of water with salt.
Pour in the lentils and cook them for around 30-40min.
In a frying pan, heat the olive oil with the onion (previously cut into the small pieces). When they are starting to get brown, add the honey and stir it for 2-3 minutes.
Add the white wine and the vegetable broth. Heat for 3 more minutes.
Put the carrots, sweet potatoes and onions into the blender, mix them until they are mashed.
Add the lentils, salt, and pepper to the mashed mix and stir it slowly with a wooden spoon.