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Image / Editorial

Midweek pick-me-up: lentil & sweet potato bowl


by Meg Walker
19th Jun 2019
Midweek pick-me-up: lentil & sweet potato bowl

I love making this for lunches for the week ahead. But it’s equally nice for a shared dinner. The chimichurri is great for livening up a bunch of other things like roasted vegetables and soups.

Lentil & Sweet Potato Bowl with CBD Chimichurri

Serves 3-4

Ingredients
190g dry Puy lentils
1 large sweet potato (or 2 small), peeled and cut into 2.5cm cubes
2 tbsp olive oil
1 bunch of kale, stems removed, roughly chopped
140g toasted walnuts, roughly chopped, to serve
salt and freshly ground black pepper

For the chimichurri
15g fresh parsley
15g fresh coriander
2 tbsp finely chopped shallot
75ml olive oil
freshly squeezed juice of ½ lemon
1 tsp unflavoured CBD oil
sea salt

Method
Preheat the oven to 190ºC/gas mark 5.

In a saucepan, combine the lentils with 950ml water and a generous pinch of salt. Bring to the boil over a medium-high heat. Once boiling, turn the heat down and simmer, covered, for 25-30 minutes until the lentils are just tender. Drain and set aside.

Meanwhile, toss the sweet potato cubes with 1 tbsp of the olive oil and a large pinch of salt in a bowl. Spread on a baking sheet and roast in the preheated oven for about 30 minutes, until golden and tender.

In another large bowl, combine the kale, the second tablespoon of olive oil and some salt and pepper. Use your hands to rub the olive oil into the kale, making sure the kale is well covered. Massage the kale for 20-30 seconds. This helps to break the leaves down, making them more tender. Set aside.

Make the chimichurri by combining all the ingredients in a food processor or blender and processing until the herbs are finely chopped and the ingredients are evenly combined.

Toss a spoonful or two of the dressing into the cooked lentils and let sit until you’re ready to serve.

Divide the kale between bowls and top each with lentils and sweet potato. Spoon over some chimichurri and top each bowl with toasted walnuts.

Store the elements separately in the refrigerator in airtight containers for up to 5 days. Bring to room temperature and/or reheat the lentils and sweet potato until hot all the way through before eating.

Notes on CBD
Readers should consult a relevant and qualified specialist or doctor for individual advice before taking CBD in conjunction with any other medical conditions, medication or if pregnant or breastfeeding.

 

Extracted from The CBD Kitchen by Leah Vanderveldt (Ryland Peters & Small, €15). Photography by Clare Winfield.

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