Spiced Sweet Potatoes and Lentils with Sheep’s Cheese

Ingredients for 2-3 servings
150 g mountain lentils
1 red onion
1 large sweet potato or a small Hokkaido squash
2 tbsp. olive oil
8 tbsp. sage leaves
150 g cherry tomatoes
2 tbsp. balsamic vinegar
2 tbsp. cherry vinegar
200 ml vegetable stock
parsley (fresh or frozen)
150 g sheep's cheese
1 packet smoked tofu
1 tsp. coconut oil
1 – 2 tsp. WurzelKraft / AlkaLife

Place the lentils in a pan of boiling water and simmer for 30 minutes. Pour out the water and set to the side.

Peel and chop the onions. Wash the sweet potato, remove the skin and cut into cubes. Heat 2 tbsp oil in a pan and sauté the onion, sage leaves and cubes of sweet potato. Pour over vegetable stock and cook for around 20 minutes. Add the vinegar and season with salt and pepper.

Wash and halve the cherry tomatoes and add them to the pan after 10 minutes. Add the cubed sheep‘s cheese and allow to melt. Finally, add the lentils, heat them through and sprinkle with parsley.

Heat the coconut oil in a small pan and fry the cubes of smoked tofu. Serve the lentils and vegetables with the tofu. You can also serve with peeled potatoes, millet, or similar.

After cooling, refine with 1 – 2 tsp WurzelKraft / AlkaLife.