Twice baked sweet potatoes with spiced lentils
These twice baked sweet potatoes with spiced lentils are perfect for vegans and the health-conscious – it fits in most diets too. It’s yummy, healthy and hearty – most importantly super easy to make, particularly if you’re using prebaked sweet potatoes. (I normally bake potatoes/sweet potatoes at weekend for meals during the following week). If you like your food spicy, add more chilli powder or fresh chilli to the lentils. Serve it with a crispy salad on the side.
Ingredients
Method
- Preheat the oven to 180°C. Put the sweet potatoes in a lightly greased baking tray and bake until you can easily push a skewer through them. Let them cool, then cut them half vertically. Scoop out most of the flesh, creating little “boats”, but leaving about 5mm flesh all around.
- Meanwhile, finely chop the onion and garlic and pepper. Heat some oil in a saucepan and gently sauté the onion and pepper over low heat. When they are soft, add the garlic together with the spices and tomato purée. Stir for a couple of minutes.
- Add the lentils and a cup of stock, then bring to a simmer. Turn down the heat and gently cook for 10-15 minutes or until you get a thick stew. Add more stock, if it’s too dry.
- Mix in some chopped herbs and salt &pepper, then fill the sweet potato “boats”. Put these back in the baking tray, scatter some cheese on top (if used) and bake for 15 minutes or so.
- Serve warm with a crispy salad.