Vegan sweet potato and lentil salad

Ingredients for 3 servings:

• 500 ml vegetable stock
• 110 g lentils (Tempo Lentils)
• 3 small sweet potatoes
• 1 bell pepper(s)
• 1 bunch of spring onions
• 1 tsp curry powder
• salt and pepper
• 6 tbsp olive oil
• 3 tbsp white wine vinegar
• 2 tbsp parsley, chopped
• 2 tsp maple syrup
• 2 tsp mustard
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quickly prepared thanks to Tempo lentils

Peel and dice the sweet potato. Dice the bell pepper. Mix the dressing ingredients in a small bowl and set aside. Slice the spring onions. Place the Tempo lentils and cold vegetable stock in a small saucepan and cook for 10 minutes. Let them swell for another 5 minutes and drain. Meanwhile, heat a little oil in a large pan and fry the bell peppers and sweet potatoes for 3 minutes. Season lightly with salt and pepper. After 3 minutes, stir in the curry powder and add a splash of water to the pan. Sauté the potatoes, stirring, until the water has evaporated. If the potatoes are still not tender, add a splash more water and simmer again. Finally, place the lentils, potatoes, and spring onions in a large bowl and stir in the dressing. Serve while still warm.