Roasted Sweet Potato with Fennel Lentils, Balsamic Mushrooms, and Parsley Lemon Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prick the sweet potatoes all over, place them on a baking tray, and rub them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 35 to 40 minutes, until very tender when pierced.

2. 2

   While the sweet potatoes roast, make the lentils. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the shallot, 2 minced garlic cloves, and the fennel seeds. Cook for 2 to 3 minutes until the shallot softens.

3. 3

   Add the sweet paprika, cooked lentils, vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes over medium heat, stirring occasionally, until the liquid reduces and the lentils are moist but not soupy.

4. 4

   In another large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes, without stirring too much at first so they brown well. Add the balsamic vinegar, 1/4 teaspoon salt, and the red pepper flakes if using. Cook 2 minutes more, until glossy and concentrated.

5. 5

   For the cream, place the sunflower seeds, parsley, 1 garlic clove, the lemon juice and zest, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 90 ml water in a blender or food processor. Blend until smooth. If needed, add 1 to 2 more tablespoons water to loosen it.

6. 6

   Split the roasted sweet potatoes lengthwise without cutting all the way through. Gently press the ends to open the centers. Spoon the fennel lentils into each sweet potato, top with the balsamic mushrooms, and finish with dollops of parsley lemon cream.

7. 7

   Serve immediately, using any remaining lemon zest or extra parsley leaves on top if desired.