Ingredients
Ingredients for 10 servings:
- 300 g Ardo Sweet potato purée
- 150 g Ardo Carrot purée
- 150 g Ardo Tricolour lentil mix
- 100 g Ardo alla Mexicana herb mix
- 100 ml olive oil
- Salt and pepper
- Cumin
- 1 lemon
Allergens
Preparation
- Cook the alla Mexicana herb mix in the olive oil.
- Add the tricolore lentil mix and continue to simmer for a while.
- Add the defrosted sweet potato and carrot puree and allow to heat through for a while.
- Season with salt, pepper and some cumin.
- Leave to cool and top with the zest and juice of a lemon to taste.
Ardo products used in this recipe
