Lamb's lettuce with beluga lentils and lukewarm sweet potatoes

Ingredients for 4 servings:

• 150 g lamb’s lettuce, washed
• 700 g sweet potato(s) (for a lower-calorie version, use regular potatoes)
• 150 g beluga lentils or mountain lentils
• salt and pepper
• 2 tbsp rapeseed oil
• Cayenne pepper
• 1 cup of yogurt or soy yogurt (for the vegan version)
• 1 tbsp mustard, medium hot
• e.g. honey or agave syrup (for the vegan version)
• 1 bunch of chives, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

light and low fat

Cook the lentils in salted water for 25-30 minutes until al dente. Meanwhile, peel the sweet potatoes, cut them into eighths, and season them with 1 tablespoon of oil, salt, and cayenne pepper to taste. Bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for about 20-25 minutes. Mix the yogurt with the mustard, chives, salt, pepper, 1 tablespoon of oil (you can also omit it!), and honey to taste. Mix this sauce with the drained lentils and add to the washed lamb’s lettuce. Mix briefly. Serve with the still-warm sweet potatoes. This dish can also be served with regular potatoes, such as new potatoes. Season them with sea salt and rosemary, for example. This dish can also be served with half the amount as a light starter!