SWEET POTATO AND RED LENTIL HUMMUS

DUCK FAT “L’Intense”

This delicious, richly coloured spread can be enjoyed on warm bread or pitta, as an accompaniment to drinks, or as a starter. Sublim’ “L’Intense” duck fat enriches the creamy texture and contains unsaturated fatty acids for a well-balanced, winning combination!

SEE MORE DUCK FAT “L’Intense”

Preparation : 40 minutes

Baking : 20 minutes

Sweet potato : 300 g

Red lentils : 50 g

Hazelnuts, almonds, peanuts, etc.: 25 g

Lemon grass stems : 2

Ground turmeric : 1/2 tsp.

Fresh ginger : 10 g

Lemon juice : 10 g

DUCK FAT " L'intense" Sublim’ : 20 g

Salt

Ustensils

Saucepan

Pressure cooker

Blender

Préparation

Cook the red lentils for 10 to 15 minutes in a pan of boiling water.
Drain, set aside.
Peel and cut the sweet potato into cubes, peel and chop the ginger, crush the lemon grass and cook in the pressure cooker for 5 minutes with turmeric on fairly high heat with 2 cm of water.
Juice the lemon.
Place in the blender: the DUCK FAT “L’Intense” Sublim’, the drained lentils, the sweet potato with the ginger but without the lemon grass stems, and the nuts and blend for quite a long time to obtain a creamy texture.
Add the lemon juice and salt to taste.

Tip: you can also add some fresh coriander.

Soup, or puree?