Sweet Potatoes

With Tanned Lentils and Kohlrabi Corners

1 daily serving for a 15kg dog (33 lb)


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.

Ingredients

Ingredients

430 g cooked Brown Lentils, e.g. in a tin
200 g Sweet Potato
120 g Kohlrabi
10 g Canola Oil
10 g Linseed Oil
2 g Salt
Cumin
Nutritional Yeast
Savory

Preparation

Directions

  • 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.

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