Ingredients

• 430 g (2 cups) red lentils
• 500 ml vegetable broth
• 500 g sweet potatoes or carrots (weight after peeling)
• 1 large onion
• 3 cloves garlic
• 2 tablespoons coconut oil or olive oil
• 3 tablespoons peanut butter (optional)
• 3 eggs
• nuts and herbs for garnish

Spices

• 1 tablespoon sweet paprika
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1 teaspoon curry or garam masala
• 1/2 teaspoon ground ginger
• 1/3 teaspoon hot paprika powder
• freshly ground pepper

Preparation

1. Rinse lentils, cover with broth, and bring to boil. Cook covered for approximately 7 minutes, then open the pot, add spices, stir, and cook without a lid for approximately 3 minutes, stirring occasionally. Cool.
2. Peel sweet potatoes or carrots and grate on a grater with large holes. Peel onion and also grate on a grater. Peel garlic and grate on a grater with small holes.
3. Heat oil in a skillet, add onion and garlic, and cook together for a moment. Add grated sweet potatoes or carrots and, stirring occasionally, sauté for approximately 10 minutes. Season with salt during cooking. Cool.
4. Combine lentils with sweet potatoes or carrots, adding peanut butter and eggs. Mix thoroughly.
5. Spread into a rectangular pan lined with parchment paper. Decorate the top with nuts and herbs.
6. Bake for approximately 1 hour at 180°C.