Sweet lentils and potatoes

Ingredients

For 4 servings

• •250 g 250 g ricotta
• •2 2 sweet potatoes
• •1 1 tomato
• •10 cl 10 cl milk
• •250 g 250 g of green lentils
• •10 cl 10 cl fresh cream
• •1 1 cans of tomato concentrate
• •salt
• •200 g 200 g grated cheese
• •1 1 onions
• •2 2 cubes of broth
• •pepper
• •3 gousse 3 cloves of garlic
• •olive oil

Method

1. 1.Preheat oven to 190°. Cook sweet potatoes on a plate covered with sulphurized paper for 45 minutes. Let cool.
2. 2.Cook the lentils for 30 minutes in a large volume of salty boiling water with 1 cubic broth.
3. 3.Drain lentils. In a casserole, quickly brown the chopped onion, chopped garlic and tomato into small cubes. Then add lentils, tomato concentrate, crumbled cube broth and 10 cl of water. Cook over low heat for 5 minutes.
4. 4.Peel sweet potatoes. Cut them into 1 cm thick washers.
5. 5.In a bowl, whisk the ricotta with the cream, milk and half the grated cheese. Add salt and pepper.
6. 6.Oil the bottom of a square gratin dish. Place half of the sweet potatoes flat then one third of the ricotta mixture. Then add all the lenses and then the second third of the ricotta mixture. Finally cover with the remaining sweet potatoes and then the last third of ricotta. Sprinkle with the remaining grated cheese.
7. 7.Bake at 180° for 30 minutes. It's ready and just delicious!