Gourmet Sweet Potato and Puy Lentil Dhal

Method: 

Soak the 125g puy lentils for the Crispy Lentils component for several hours or overnight in cold water, before preparing anything else. 

Potato Puree

1. Roast the sweet potatoes in the oven on a tray covered with tin foil.
2. When soft, remove the skins and discard any dark outer flesh.
3. Weigh 700g of roasted sweet potato flesh and leave to cool to room temperature.
4. Transfer to the blender with the coconut milk and salt and blend until smooth.
5. Pass through a fine chinois (or use a nut milk bag, muslin or pair of tights!) into a container and reserve in the fridge.

Lentils

1. Weigh the lentils and salt directly into a pan and cover with cold water.
2. Bring to a boil on the stove and then reduce to a simmer.
3. Continue to cook until the lentils are al dente.
4. Strain through a fine chinois (or use a nut milk bag, muslin or pair of tights) and leave the lentils to cool to room temperature.

Tamarind Sauce

1. Pour the hot water over the tamarind and salt and leave to steep for 10 minutes.
2. Pass through a fine chinois (or use a nut milk bag, muslin or pair of tights) and transfer to the blender with the remaining ingredients. Blend to combine thoroughly.
3. Pass through a fine chinois into a clean pan and bring to 100°C.
4. Remove from the heat and transfer to a container to cool to room temperature.

Crispy Lentils

1. Drain the soaked lentils very well and dry out thoroughly on cloths. 
2. Deep fry the lentils in vegetable oil until crispy and drain on a tray lined with a j-cloth.
3. While the lentils are hot season with salt and pepper.

Assembly

To serve, arrange the purée on the plate and add the warmed cooked lentils. Arrange the tamarind sauce around the plate and sprinkle on the crispy lentils. Garnish with coriander.