Sweet Potatoes
With Tanned Lentils and Kohlrabi Corners
1 daily serving for a 15kg dog (33 lb)
Ingredients
- 430g cooked Brown Lentils, e.g. in a tin
- 200g Sweet Potato
- 120g Kohlrabi
- 10g Canola Oil
- 10g Linseed Oil
- approx. 2g Salt
- Cumin
- Nutritional Yeast
- Savory
- 6g V-Complete
Preparation
The menu is very fast to prepare, so a good option when you are in a hurry.
Help the sweet potato come out of the skin, cut it into slices and fry in canola oil on both sides (do not heat the oil above the smoke point). Season slightly with salt. Now it smells wonderful in the kitchen. Put the sweet potato in the bowl and let it cool down. You are allowed to taste a little.
Puree the lentils, I have a moulinette for that, but so does a fork. It is important that the hulls burst open so that the lentils can be digested. Mix the cumin, V-Complete, nutritional yeast, salt and linseed oil with the lentils. If you use canned lentils, it is best to check whether they already contain salt.
Once the sweet potatoes have cooled down, add the lentils to the bowl. Finally peel the kohlrabi and cut it into neat triangles.
Voilà it’s done. Now it’s time to snab.
Lentils
I usually cook the ingredients myself, but sometimes it has to be quick, then I take some out of a can. But today I did home cooking. Take 145 g of dried lentils and boil them in the double amount of water. I took brown plate lentils and added some savory to the cooking water, which improves digestibility. Dried lentils have a protein amount of about 23%.
Cumin
Legumes are easier to digest if you add digestive spices, e.g. cumin. I like to use all the seeds and grind them fresh, then the essential oils come out directly at the moment. The cumin also has a delicious aroma and gives a great taste.
Photos by Leni Lecker
