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Ingredients
- 200 g red lentils
- 400 g canned peeled tomatoes
- 120 g sweet potatoes
- 40 g shallots
- 60 ml extra virgin olive oil
- 1 cinnamon stick (approx. 8 g)
- 4 cloves garlic
- 2 bay leaves
- 2 sprigs fresh thyme
- zest of ½ fresh lemon
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons red wine vinegar
- 1 pinch chilli powder
- 2 teaspoons salt
Instructions
- 1Peel the shallots and chop them finely. Peel the garlic and slice it thinly. Peel the sweet potatoes and cut them into approximately 1 cm cubes.
- 2In a pot, over medium heat, heat 40 ml of olive oil and sauté the shallots until translucent. Add the bay leaves, cinnamon stick, chilli powder, and garlic, then sauté for 1 minute, stirring continuously. Add the red wine vinegar and thyme, mix well, then add the lemon zest. Let it simmer until the liquid evaporates completely.
- 3Add the sweet potatoes, stir, then add the peeled tomatoes and 700 ml of boiling water. Let it simmer for 7 minutes. Add the red lentils and cook over medium heat until they soften.
- 4Remove the cinnamon stick and thyme sprigs. Incorporate the chopped parsley and the remaining olive oil (20 ml). Season with salt to taste.
- 5Tip: Use only the yellow part of the lemon peel, as the white part is bitter. Cooking time may vary depending on the type and age of the lentils.
Sezamo
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