Lentil and sweet potato gratin

Ingredients

4 servings

• 250 g of ricotta
• 2 sweet potatoes
• 1 tomatoes
• 10 cl of milk
• 250 g of green lentils
• 10 cl of crème fraîche
• 1 can of tomato paste
• salt
• 200 g of grated cheese
• 1 onions
• 2 bouillon cubes
• pepper
• 3 cloves of garlic
• olive oil

Steps

1. 1

   Preheat the oven to 190°C. Bake the sweet potatoes on a baking sheet lined with parchment paper for 45 minutes. Let cool.

2. 2

   Cook the lentils for 30 minutes in a large pot of boiling salted water with 1 bouillon cube.

3. 3

   Drain the lentils. In a casserole dish, quickly sauté the minced onion, minced garlic, and diced tomato. Then add the lentils, tomato paste, crumbled bouillon cube, and 10 cl of water. Simmer uncovered for 5 minutes.

4. 4

   Peel the sweet potatoes. Cut them into 1 cm thick slices.

5. 5

   In a bowl, whisk the ricotta with the crème fraîche, milk, and half of the grated cheese. Add salt and pepper.

6. 6

   Grease the bottom of a square baking dish. Arrange half of the sweet potatoes flat, then add a third of the ricotta mixture. Then add all the lentils, followed by the second third of the ricotta mixture. Finally, cover with the remaining sweet potatoes and the last third of the ricotta. Sprinkle with the remaining grated cheese.

7. 7

   Bake at 180°C for 30 minutes. It's ready and just delicious!