Sweet potato tagliatelle and lentils

(For 4 portions)

• 1 punnet Rock Chives
• 1 punnet Atsina Cress
• 125gr dried lentils
• 125gr lardons
• 2 medium sweet potatoes
• 2 banana shallots
• 500ml vegetable stock
• 1 tbsp olive oil

• Peel the sweet potato and make some “tagliatelle” using an appropriate peeler.
• Blanch the sweet potato “tagliatelle” in boiling water with a pinch of salt for no more than 20 seconds, refresh, and reserve.
• Soak the dry lentils in cold water for two hours, rinse and cook in the vegetable stock, reserve.
• Peel and cut the shallots into fine slices.
• Drizzle the olive oil at the bottom of a frying pan and add the lardons, then add the sliced shallots after one minute.
• Add to the pan the lentils, freshly cut Rock Chives and Atsina Cress and the sweet potato tagliatelle. Fold together gently.
• Serve hot.

Recipe: Franck Pontais