Red Lentil & Sweet Potato Stew

Dal Sweet Potato Stew (V)

1 cup red lentils, rinsed

1 large sweet potato, peeled and cubed

1 yellow onion, peeled and cubed

1 can of coconut milk

1 can chopped tomatoes

2-4 cloves of garlic

1 tbsp grated ginger

2 tsps ground turmeric

2 tsps ground cumin

2 tsps ground coriander

Concentrated broth

Salt and red pepper flakes

In a pot fry the chopped onion until soft in olive oil (or butter). Add sweet potatoes and fry for a few minutes. Add remaining ingredients and simmer until soft. Using a mixer stick, mix to desired texture. Serve with bread and cheese.

 

Mushroom Spinach Chevre Lasagna

Ingredients:

500 grams mushrooms

500 grams fresh spinach

25 grams butter

1 garlic clove

12 lasagna sheets

200 grams of grated Västerbotten cheese

Sauce Bechamel:

50 grams butter

1 1/2 dl flour

200 grams chevre cheese

2 tbsp honey

1 liter milk

Pinch of nutmeg, salt and pepper to taste

1. Make the sauce béchamel: melt butter and mix in flour. Add milk, little at time and spices. Let simmer until thinking. Add chèvre cheese, then honey. Remove from heat.

2. Heat over to 395 F (200 C)

3. Quickly fry spinach in butter. Season with salt and pepper. 

4. Fry mushroom util most liquid is gone. Add garlic and finely chopped onion and fry until soft. Season with salt and pepper. Mix with spinach

6. Alternate sauce, spinach-mushroom mix and grated cheese, ending with sauce. Bake for 30 - 40 minutes. Top with French spinach, chopped parsley and toasted walnuts.

7. Serve with salad.