Roasted sweet potato halves and spicy green lentil sauce

This protein-rich vegetarian dish is made with spices that are typical in different Mediterranean countries.  Ras el hanout is a Moroccan spice mixture of ground black pepper, ginger, mustard grain, cinnamon, muscat, hot pepper, and sweet bell pepper. Piment d’Espelette is a fairly hot ground chilli pepper from the Espelette village in the Basque Country. Saffron threads came with the Arabs to Spain and are now widely used in the Mediterranean countries. 

This spicy dish makes a perfect heart-healthy lunch.

2 servings

2 medium size sweet potatoes

Olive oil

120 ml green lentils

2 shallots, chopped

1 clove garlic, minced

1 medium tomato, finely chopped

1 tbsp. rase el hanout

0,5-1 tsp. Piment d’Espelette, depending how hot you want it

1 dose saffron threads

2 tbsp. tomato purée

200 ml organic passata, Italian tomato sauce

Fresh mint leaves, chopped

Preheat the oven to 200° C roast.

Peel and halve the sweet potatoes. Brush them with olive oil and roast for 25- 30 minutes until soft.

Meanwhile cook the green lentils in a saucepan for about 30 minutes until soft.

Heat 2 tbsp. olive oil in a large frying pan over medium heat. Sauté the shallot and garlic for 5- 10 minutes. Add the chopped tomato, spices, passata, and tomato purée. Reduce the heat to simmering.

When the lentils are cooked, drain any water remaining in the saucepan and add the lentils in the frying pan. Stir and keep simmering.

When the sweet potato halves are soft, divide them on the plates. Divide the lentil- passata suce on top and decorate with chopped mint.