- 3-4 large sweet potatoes
- 100 gr. puy lentils
- 2 bayleaves
- 200 gr chanterelles
- 2 tbs lemon oil
- 1 tsp sumak
- 2 tsp mustard (which ever you like)
- 2 cloves of garlic finely chopped
- 1 cm of fresh ginger finely chopped
- 3/4 tsp of chili flakes
- pinch sea salt
- pinch pepper
- handfull of fresh flat parsley
- 1 tbsp olive oil
Preheat the oven at 200 ℃
Peel and chop the sweet potatoes, place them on a baking tray covered with baking paper and sprinkle the ginger, garlic, chili flakes, pepper and sea salt over it. Then pour some olive oil over everything and mix well. Place in the oven for 20 minutes or so, check every now and then and toss.
Bring a medium size pan filled half with water to boil. When boiling add the puy lentils and the bayleaves and let boil softly for 15 minutes.
Fry the chanterelles in some coconut oil (or other plantbased oil) until they are golden brown, sprinkle some fresh pepper over it.
Make a dressing of the lemon oil and the mustard, the sumak and pepper. If you do not have lemon oil you can use olive oil and fresh lemon juice.
Tear the parsley leaves of the stem.
Mix everything nicely in a dish (sweet potatoes in the middle, lentils on the side and the chanterelles spread over both) sprinkle the parsley leaves over the whole dish and pour the dressing over everything but mostly over the lentils.