Mustardy Lentil & Sweet Potatoes

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Lime juice

  Raw

  1 tbsp or 15g

• Maple syrups

  2 tsp or 13g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Peel and chop the sweet potatoes into ½-inch cubes. Steam them using a steamer attachment over a pot of boiling water for 15-20 minutes until very tender. Set aside.
2. Rinse the lentils and place them in a small pot with enough water to cover by a few inches. Bring to a boil, then reduce to a simmer. Cook for 25 minutes until tender but firm. Drain.
3. In a large mixing bowl, combine the steamed sweet potatoes, cooked lentils, and chopped green onions.
4. Whisk together the minced garlic, tahini, mustard, soy sauce, lime juice, maple syrup, red pepper flakes, and 1 tablespoon of water. Pour over the sweet potato and lentil mixture. Mix well and adjust seasoning with extra lime juice, mustard, or salt if needed. Serve.

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• Lentil and Sweet Potato Curry
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