Lentils with sweet potato, broccoli and mushrooms in cottage cheese sauce

Ingredients

• Cooked lentils / canned lentils, rinsed140 g
• Sweet potato, roasted/cooked160 g
• Frozen broccoli / cauliflower180 g
• Canned sliced button mushrooms120 g
• Cottage cheese, plain or lactose-free60 g

Method

1. Prepare the lentils: season with salt, pepper, garlic powder and paprika, then cook them in a non-stick pan or an air fryer.
2. Cook or reheat the sweet potato side and the vegetables.
3. Serve in a bowl and add the sauce at the end. For 2 portions, double the quantities and box them.