Bell peppers and lentils’ pot with crispy sweet potatoes

COOKING TIME: 30 minutes
Bell peppers and lentils' pot with crispy sweet potatoes
  • 2 carrots
  • 1 small onion
  • 5 garlic gloves
  • 3 tablespoons of Filippo Berio Olive Oil
  • 2 tablespoons of bell pepper powder
  • 1tablespoon of starch
  • 120g dried lentils
  • 240ml water
  • Pepper and parsley
  • A pinch of salt
  • A pinch of nutmeg
  • Lemon juice
  • Coconut milk

  • 2 sweet potatoes
  • Oil
  • Salt
1 Preheat the oven to 240°C and cut thoroughly washed sweetpotatoes into slices.
Marinate them with olive oil and spread them on a sheet. Have them ready for later.
2 Peel carrots, garlic and onion and cut them into small pieces. Roast them gently in a pot.
Immediately add the bell pepper powder.
After some minutes also add lentlis and remaining spices.
Pour water into the pot. Put the cover on the pot and simmer for about 25 minutes.
Meanwhile, put sweet potatoes in the oven.
3 After 20 minutes, refine the lentil pot with coconut milk and, if necessary, bind with some starch water.
Serve and enjoy with the crispy sweet potatoes!

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