banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Curried Red Lentil Cake

Share

Sautéed water cress and roasted shallot-sweet potato purée in scallion cream sauce make this a decadent hit!

Saut? water cress and roasted shallot-sweet potato pur?in scallion cream sauce make this a decadent hit!

1 lb (1/2 kg) sweet potato
3 shallots, sliced
3 cloves of garlic, minced
1/2 cup (125 mL) red lentils
1 bunch green onions
1 medium russet potato
1 1/2 tsp (7 mL) curry powder
1/2 lb (1/4 kg) oyster mushrooms
1 bunch of water cress
1/4 cup (63 mL) extra virgin olive or peanut oil
1/2 cup (125 mL) cream
3 Tbsp (45 ml) sour cream
Salt and pepper to taste
1 Tbsp (15 mL) maple syrup
2 Tbsp (30 mL) butter

Peel sweet potato and cut in pieces. Cook in medium pot (in two to three litres of water).

Peel russet potato, cook separately until soft. Cook lentils for 20 minutes in one litre of water until soft (until water is evaporated). Saut?arlic and some of the shallots. Add curry, some chopped green scallions, a bit of russet potato, saut? shallots and garlic to lentils. Roast remaining shallots in oil. Drain potato well, add to roasted shallots and add butter, 1/4 cup of cream and maple syrup. Add salt and pepper to taste. Form lentil mix to 1-inch (1/2 cm) thick and 3-inch (6 cm) wide cakes. Saut?yster mushroom and water cress in remaining oil. In another pan heat up sour cream, remaining cream and stir well. Add chopped green scallions. Season with salt and pepper to taste and serve with mashed potato, lentil cake, water cress and oyster mushroom.

Source: alive Magazine (pre-2000)

Ad
Advertisement
Advertisement

READ THIS NEXT

Against the Grain
Strengthening Natural Immunity

Strengthening Natural Immunity

Simple lifestyle choices to keep you feeling good this year

Erin Jackson

Erin Jackson

Grab Your Passport: Let’s Take a Global Tour of Carbon Negativity!

Grab Your Passport: Let’s Take a Global Tour of Carbon Negativity!

Join the global journey

Leah Payne

Leah Payne