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

  4 medium or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• 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

  Made from soy (tamari)

  1 tbsp or 18g

• 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 over boiling water for 15-20 minutes until very tender. Set aside.
2. Rinse the lentils and place them in a 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 bowl, combine the steamed sweet potatoes, cooked lentils, and chopped scallions.
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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