While searching for some ideas using puy lentils, I came across this recipe from Vegan Recipe Club.
Ingredients:
For potato puree:
- 750g sweet potatoes
- 250ml coconut milk
- 5g salt
For Lentils:
- 150g puy lentils
- 5g salt
For Tamarind Sauce:
- 40g tamarind pulp
- 200ml hot water
- 5g salt
- 50g dates
- 5g toasted cumin
- 2g chopped red chilli
Crispy Puy Lentils:
- 125g puy lentils
- oil for frying
Method:
Soak the 125g puy lentils for the crispy lentils component for several hours or overnight in cold water, before preparing anything else.
For Potato Puree: Roast the sweet potatoes in the oven on a tray covered with aluminium foil. When soft, remove the skins and discard any dark outer flesh.
Weigh 700g of the roasted sweet potato flesh and leave to cool in the room temperature.
Transfer to the blender with coconut milk and salt and blend until smooth.
Pass through a fine muslin cloth and keep into a container and reserve in the fridge.
For the lentils: Weigh the lentils and salt directly into a pan and cover with cold water.
Bring to a boil on the stove and then reduce to a simmer. Continue to cook until the lentils are al dente.
Drain the lentils and leave it to cool to room temperature.
For Tamarind Sauce: Pour the hot water over the tamarind and salt and leave to steep for 10 minutes. Use your finger, try to get as much out of the tamarind flesh. Pass through a muslin cloth to get a smooth sauce into a pan. Heat the tamarind sauce to 100ºC. Remove from heat and transfer to a container to cool at room temperature.
For Crispy Lentils: Drain the soaked lentils very well and dry out thoroughly on cloths. Deep fry the lentils in vegetable oil until crispy and drain on a tray with kitchen paper to absorb the oil. While lentils are hot season with salt and pepper.
To Assembly: To serve, arrange the puree on the plate and add the warm cooked lentils. Arrange the tamarind sauce around the plate and sprinkle on the crispy lentils.
Garnish with coriander leaves before serving.
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