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

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