Buy all ingredients right below the recipe
Ingredients
- 200 g Red lentils
- 400 g Canned chopped tomatoes
- 120 g Sweet potato
- 40 g Shallots
- 60 ml Extra virgin olive oil
- 1 Cinnamon stick (approx. 8 g)
- 4 cloves Garlic (approx. 28 g)
- 2 Bay leaves
- 2 sprigs Fresh thyme
- Zest of ½ organic lemon (approx. 75 g fruit)
- 2 tbsp Fresh flat-leaf parsley (approx. 10 g)
- 2 tbsp Red wine vinegar (approx. 30 ml)
- 1 pinch Dried chili flakes (approx. 1 g)
- 2 tsp Salt (approx. 10 g)
Preparation
- 1Peel and finely dice the shallots. Peel the garlic and slice it thinly. Peel the sweet potatoes and cut them into cubes of approx. 1 cm.
- 2Heat 40 ml of olive oil in a pot over medium heat and sauté the shallots until translucent. Add bay leaves, cinnamon stick, chili flakes, and garlic, and fry for about 1 minute, stirring constantly. Deglaze with red wine vinegar, add thyme and lemon zest, and let the liquid reduce almost completely.
- 3Add the sweet potato cubes and sauté briefly. Add the chopped tomatoes and 700 ml of boiling water, and let everything simmer for about 7 minutes. Then add the red lentils and cook over medium heat until soft.
- 4Remove the cinnamon stick and thyme sprigs. Stir in the chopped parsley and the remaining olive oil. Season with salt.
- 5Tip: Use only the yellow part of the lemon peel, as the white part tastes bitter. Cooking time may vary depending on the age and variety of the lentils.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!