A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking. Best eaten with sliced French or sourdough bread.
Preheat oven to 400 degrees.
Slice the small sweet potato into thin rounds. Cut each slice into cubes of about 1/4 inch. Place on a lined baking sheet, drizzle with olive oil, and roast in the oven until slightly browned on the outside, 15-20 minutes.
Meanwhile, heat the tsp olive oil in a small saucepan over medium heat. Add the shallots and cook until fragrant, about 3 minutes.
Add the cumin and cayenne pepper; stir for 30 seconds. Add the lentils and chicken broth (or water if using), and bring to a boil. Once boiling, reduce to a gentle simmer and cook until lentils are softened, about 35 minutes.
To make your sweet potato croutons extra crunchy: once removed from oven, heat a knob of butter or a drizzle of olive oil in a skillet on medium-high heat. Once hot, add the sweet potatoes and let brown, stirring occasionally, for 2-3 minutes.
Place lentils in bowl; sprinkle sweet potatoes and chopped parsley on top.