{"id":6563,"date":"2022-02-18T17:30:41","date_gmt":"2022-02-18T16:30:41","guid":{"rendered":"http:\/\/www.lalentillevertedupuy.com\/lentil-mushroom-and-sweet-potato-parmentier\/"},"modified":"2023-05-03T10:05:53","modified_gmt":"2023-05-03T09:05:53","slug":"lentil-mushroom-and-sweet-potato-parmentier","status":"publish","type":"post","link":"http:\/\/www.lalentillevertedupuy.com\/en\/lentil-mushroom-and-sweet-potato-parmentier\/","title":{"rendered":"Lentil, mushroom and sweet potato parmentier"},"content":{"rendered":"
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Lentil, mushroom and sweet potato parmentier<\/h1><\/span>
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Ingredients:<\/span><\/h3><\/h1><\/span>
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For 4 people<\/p>\n<\/div>

Lentils with mushrooms<\/p>\n

250 mL (1 cup) Le Puy green lentils
\n 750 mL (3 cups) vegetable broth
\n 30 mL (2 tbsp.) olive oil
\n 375 mL (1 1\/2 cups) onions, finely chopped
\n 2 cloves of garlic, chopped
\n 15 mL (1 tbsp.) fresh thyme, chopped
\n 2 X 227 g (16 oz) quartered mushrooms or one small diced red bell pepper
\n 30 mL (2 tbsp.) tomato paste
\n 30 mL (2 tbsp.) soy sauce
\n 30 mL (2 tbsp.) Dijon mustard
\n 1 liter (4 cups) fresh spinach, coarsely chopped (optional)
\n To taste, salt and freshly ground pepper
\nSweet potato pur\u00e9e<\/p>\n

250 mL (1 cup) water
\n 1 clove garlic, peeled
\n 800 g (1 2\/3 lb) sweet potatoes, peeled and cubed
\n 15 mL (1 tbsp.) lemon zest
\n 30 mL (2 tbsp.) salted butter
\n 60 mL (1\/4 cup) grated Parmesan cheese
\n 60 mL (1\/4 cup) Panko breadcrumbs (optional)<\/p>\n<\/div><\/div><\/div>

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preparation of recipe<\/span><\/h3><\/h1><\/span>
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Lentils with mushrooms<\/p>\n

Rinse and drain the lentils. Bring the broth to a boil and pour in the lentils. Cook over low heat on medium-high for about 30 minutes or until tender. Season with salt and pepper.
\n In a large skillet over medium-high heat, heat olive oil and cook onions for 3 minutes.
\n Add garlic, thyme and mushrooms. Let cook for 8 minutes, stirring a few times (if you opt for diced peppers, let cook until they are done).
\n Add tomato paste, soy sauce, mustard, spinach and lentils in their juice. Continue cooking for 5 minutes over low heat.
\n Taste and adjust seasoning if necessary.
\n Make a reservation.<\/p>\n

Sweet potato pur\u00e9e<\/p>\n

Place water and whole garlic clove in a saucepan, bring to a boil and add sweet potatoes. Cover and cook over medium heat for 15 minutes, stirring occasionally.
\n Puree with a potato masher or a potato masher.
\n Add lemon zest. Add salt and pepper to taste.
\n Preheat oven to 200\u00b0C (400\u00b0F).
\n Pour the lentil and mushroom mixture into a 20 cm x 20 cm (8\" x 8\") baking dish and cover with the mashed sweet potatoes. Level the top and sprinkle with butter, Parmesan cheese and panko breadcrumbs, if desired.
\n Bake in the middle of the oven for 25 to 30 minutes.
\n Let stand 5 minutes before serving.<\/p>\n<\/div>

Find this recipe on :<\/p>\n<\/div>

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