Sweet potato and lentil gratin
Mashed sweet potato over lentils in tomato sauce, baked with Emmental.
Active time35 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 150 g onions
- 900 g sweet potato
- 80 g grated Emmental
- 100 ml milk
- 20 ml olive oil
- 250 g dried green lentils
- 400 g chopped tomatoes
Preparation
Cook the rinsed lentils in simmering water for 25 to 30 minutes, then drain.
250 g dried green lentils- saucepan
- colander
While they cook, fry the peeled and chopped onion in the oil for 5 minutes, add the tomatoes and simmer for 10 minutes. Mix the sauce with the lentils once they are cooked and drained.
150 g onions20 ml olive oil400 g chopped tomatoes- frying pan
While the lentils cook, peel and cut up the sweet potatoes. Cook in another saucepan of water for 20 minutes, drain and mash with the milk.
900 g sweet potato100 ml milk- saucepan
- potato masher
Preheat the oven to 200 °C. Layer the lentils and then the mash in a dish, add the Emmental and bake for 15 minutes to brown the top.
80 g grated Emmental- oven
- gratin dish
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration