Mustardy Lentil & Sweet Potatoes

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Onions

  Young green, tops only

  3 stalk or 36g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Lime juice

  Raw

  1 tbsp or 15g

• Maple syrups

  2 tsp or 13g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. To steam the sweet potatoes, peel and chop them into ½-inch cubes. Place a steamer attachment over a large pot of boiling water. Steam the potatoes for 15-20 minutes, or until they're very tender. Set them aside.
2. Rinse the lentils and place them in a small pot with enough water to cover them by a few inches. Bring them to a boil and reduce them to a simmer. Simmer for 25 minutes, or until they're tender but firm when you taste them. Drain them.
3. Transfer the sweet potatoes, lentils, and chopped green onions to a large mixing bowl.
4. Whisk together the garlic, tahini, mustard, soy sauce, lime juice, maple syrup, and red pepper, along with 1 tablespoon water. Pour this mixture over the sweet potato and lentils. Mix everything well. Check for seasoning and add extra lime juice, mustard, or salt to taste. Serve.

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