Lentil, Sweet Potato and Cream Cheese Dahl Elle & Vire

An ideal way to get rid of stale leafy vegetables.

MAIN HEALTHIER LIVES VEGETARIAN EUROPE

Lentil,-Sweet-Potato-and-Cream-Cheese-Dahl-Elle-&Vire_recipe

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Ingredients

Coral lentils: 140g

Fresh spinach: 400g

Coconut milk: 400ml (400g)

Tomato concentrate: 2 jars (140g)

Onion: 1 (100g)

Bouillon: 2 cubes (20g) and 1000ml water

Bread: 4 slices (80g)

Bonduelle sweet potatoes: 300g

Elle & Vire Cream Cheese: 50g

Lime: zest (15g) + 2 teaspoons juice per person (40g)

Pumpkin seeds: 40g

Curry powder: 2 tablespoons (30g)

Olive oil: 2 tablespoons (30g)

Sunflower oil: 2 tablespoons (30g)

Coriander: 20g

Pepper: 3g

Nutrition Information

Nutritional values, per portion (524.4g): Energy: 697.5 Kcal; 2915.3 kJ, Fat: 40.4g of which Saturated fatty acids: 21g; Carbohydrates: 56.6g of which Sugars: 22.0g; Protein: 21.5g; Fibre: 21.5g; Salt: 1.0g.

Nutritional values, per 100 g: Energy: 133.0 Kcal; 555.9; Fat: 7.7 g of which Saturated fatty acids: 4.0 g; Carbohydrates: 10.8 g of which Sugars: 4.2 g; Protein: 4.1 g; Fibre: 4.1 g; Salt: 0.2 g.

Instructions

Preheat the oven to 200 degrees. Prepare the stock with hot water. Mince the onion.
Heat the sunflower oil in a pan over a medium-high heat and fry the onion
fry the onion for 3 to 4 minutes, then add the curry powder and tomato paste.
Stir and cook for a further 2 minutes.
Stir in the coconut milk, then add it to the large frying pan with the stock and bring to the boil.
Add the coral lentils, season with pepper and cook for 18 to 20 minutes.
Meanwhile, bake the sweet potatoes and toast the pumpkin seeds in a frying pan.
Chop the coriander, zest the lemon and squeeze the rest.
Mix with the Cream Cheese and season with pepper.
Place the slices of bread with olive oil on a baking tray and place in the oven for a few minutes.
When the dahl is ready, stir in the sweet potatoes, spinach and pumpkin seeds. Serve each plate with a slice of bread topped with Cream Cheese sauce.