Total time: 70mns
Sweet potatoes contain almost twice as much fiber as other types of potatoes.They contain a large amount of vitamin B6, which helps keep the walls of important blood passageways in the heart flexible and healthy.
They are also rich in potassium which plays an important role in lowering blood pressure. Sweet potato also boasts high amounts of Beta-carotene or vitamin A which is an important antioxidant. Lentils are an excellent source of Iron and 'vegetarian' protein and fiber too.
2 Sweet potatoes,
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon freshly ground black pepper
250g Brown lentils
1 Leek, finely chopped
100g Feta cheese cubed
Extra Virgin olive oil
Pre-heat oven to 180C.
- Peel and cut the sweet potatoes into 2cm cubes.
- Dust the cut potatoes with the ground spices and coat generously with olive oil. Add salt and place in an ovenproof dish. Roast for about 20mns, until they have turned a deep golden colour and are soft and crispy and have brown edges.
- Meanwhile rinse the lentils, place in a saucepan with water and bring to the boil. Reduce heat and leave to cook for about 25mns. The lentils should be cooked but its very important that they are not mushy.
- Heat some oil in a seperate pan and gently saute the chopped leeks for about 6-8 mns. Season with salt and pepper and set aside.
- When the lentils are cooked, drain them and briefly run under cold water to stop the cooking process. Transfer them to a large bowl.
- Make a pomegranate and Olive oil dressing and combine with the warm lentils.
- Add the cooked leaks and roasted potatoes. Mix gently and finally add chopped parsley.
- Check the seasoning again before scattering the Feta cheese over the top. I like to use low salt Feta Cheese but the choice is yours.
Source: Claude Chahine