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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 sweet potatoes
  • 1 Tbsp olive oil
  • 1 small onion
  • 1 garlic clove
  • ½ red bell peppers
  • ½ tsp ground cumin
  • ½tsp ground coriander
  • ½ tsp chilli powder
  • 2 Tbsp tomato purée
  • 250 ml vegetable stock
  • 1 cup cooked brown lentils
  • Chopped parsley or coriander to serve
  • Grated cheese optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm with a crispy salad.