Alive and Cooking

Sweet Potato Sugo

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(Serves 6)

11 button mushrooms, sliced
1 brown onion, finely chopped
1 whole clove of garlic
1 red capsicum, finely chopped
1 stick of celery
½ glass red wine
2 tbsp balsamic vinegar
3 sweet potato, peeled and chopped
375g red lentils
400g crushed tomatoes
1 litre vegetable stock
2 tbsp olive oil
½ bunch roughly chopped basil
200ml water


Heat a large fry pan, add a splash of oil and fry the mushroom, onion, garlic and capsicum for 2 minutes.

Add the celery and cook for a further 2 minutes.
Pour in the wine and balsamic vinegar and boil for 30 seconds.

Toss in the lentils, sweet potato, basil, tomatoes, water and stock and bring to a boil.
Turn down to a simmer and gently cook for 1½ -2 hours.

Sweet Potato Sugo