2023-04-26 07:16:00
Ingredients:
– 250 g cream cheese
– 150 g sbrinz cheese
– 2 leeks
– 2 purple onions
– 2 garlic cloves
– 8 portobello mushrooms
– 2 zucchinis
– 2 eggplants
– 2 sprigs thyme
– 2 rosemary sprigs
– 2 bay leaves
– 1 kg sweet potato
– 300 cc vegetable broth
– 200 g Turkish lentils
– 120 cc milk
– 100 g butter
– olive oil, amount needed
– salt and pepper
Procedure
I chopped the leek, onion and garlic. I browned the vegetables in a casserole that can go in the oven and on the table. Then I cut the zucchinis, mushrooms and aubergines into small cubes and added them to the saucepan. Add bay leaves, sprigs of thyme, and rosemary. I cooked for a few minutes. I covered with vegetable broth and immediately added the previously soaked lentils.
I removed the pan from the heat, discarding the herb sprigs, and topped with a layer of cream cheese slices.
On the other hand, I cooked the sweet potatoes in plenty of water and salt, until they were well cooked. You have to strain them and make a puree with the very cold butter and the hot milk, seasoned with salt and nutmeg.
Final step, I covered the vegetables and lentils with a good layer of sweet potato puree and then with a layer of shredded sbrinz cheese. Gratine in a strong oven and served.
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