1 or 2 Sweet Potato
1 Cup Lentils (1 week preparation)
1 Clove Garlic
2 eggs
1 Teasp Dijon mustard
350 ml Cold Pressed oil - Olive, Sunflower, Grape-seed or Hemp
Lemon juice, cider vinegar or aged kombucha to season your aioli
1 bunch Parsley
¼ Teasp each Nigella and Caraway
Sea salt
Black pepper
Soak the lentils overnight, rinse well and drain well. Leave in a vessel un-refrigerated, and rinse twice per day for 3 days, then refrigerate. Nutritionally these hit their peak around day 6 and they keep in the fridge at least another week. On day 6, or when you don’ t want to wait anymore, cook these in un-salted water (just to cover by 1 cm) at a low simmer for 5 minutes, add salt to taste and turn off for 10 minutes. These are ready to go in any salads or soups. Prepare a mayonnaise with 1 clove of garlic micro-planed, using a blender. ½ of the oil should be fairly neutral. (Mayo with garlic is considered aioli by most). Roast the sweet potato for 1 hour at 175 (pre heat first). Let cool for an hour or overnight and slice as you like. Plate as shown, toasting your spices upon serving, adding the chopped parsley as well.
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