Lentil sweet potato stew

Name: Lentil sweet potato stew
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 red onion; 2 Garlic cloves; 15 g fresh ginger; 450 g Sweet potatoes; 200 g red lentils; 2 TABLESPOONS Olive oil; 850 ml Vegetable broth; 75 g Cashew nuts; some stem(s) Coriander; 1/4 TEASPOON ground cilantro; 1/2 TEASPOON Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp a few squirts of lemon juice; 100 g Greek cream yoghurt

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

When time is short and hunger is great, this lightning stew is the tastiest solution we can imagine.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 red onion
2 Garlic cloves
15 g fresh ginger
450 g Sweet potatoes
200 g red lentils
2 TABLESPOONS Olive oil
850 ml Vegetable broth
75 g Cashew nuts
some stem(s) Coriander
1/4 TEASPOON ground cilantro
1/2 TEASPOON Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp a few squirts of lemon juice
100 g Greek cream yoghurt

Directions

1
Peel onion, garlic and ginger and cut into pieces. Peel sweet potatoes and cut them into small pieces. Rinse lentils cold and drain in a sieve.
2
Separate eggs, beat egg whites and 1 tablespoon of cold water until stiff. Finally, pour 75 g sugar and 1 packet of vanillin sugar. Stir in the egg yolk. Mix flour, starch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Place on a cake rack and let cool off. In the meantime soak the gelatine. Peel 3 oranges so that the white skin is completely removed. Carefully cut out the fillets between the parting skins. Squeeze the juice from the parting skins and collect it. Mix yoghurt, squeezed orange juice, 80 g sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir droplets into the yoghurt mixture. Fold in the fillets and chill for approx. 20 minutes. In the meantime cover the sponge cake base with a cake ring. As soon as the mixture begins to gel, place the mixture on the sponge base and smooth it down. Chill the cake for about 1 hour. In the meantime, heat the jelly powder and oil in a pot. Fry onion, garlic and ginger for about 3 minutes while turning. Add sweet potatoes and lentils and steam for 1-2 minutes. Add stock, bring to the boil and simmer over medium heat for about 12 minutes. Stir in 80 g sugar. Stir in blood orange juice and 250 ml cold water. Heat and stir until everything is dissolved (do not boil!!). Chill the liquid for 30 minutes. Pour carefully onto the yoghurt mass and chill for at least 5 hours. Before serving, peel 3 oranges so that the white skin is completely removed. Cut the oranges into slices. Decorate the cake all around and on the surface with orange slices. Wash the mint, shake dry and dust with icing sugar. Decorate cake with mint. Whip the cream until stiff. Pour into a piping bag with star-shaped spout and decorate the cake with cream tuffs. Peel 1 orange so that the white skin is completely removed. Cut out the fillets between the parting skins. Cover the cream tuffs with orange fillets
3
Roast the cashew nuts in a pan without fat for 2-3 minutes. Take out, let cool a little and chop. Wash coriander, shake dry and pluck leaves roughly. Season soup with coriander, curry, salt, cayenne pepper and lemon juice.
4
Fill the soup into bowls, put a big blob of yoghurt on each and garnish with coriander and chopped cashew nuts.