Herby Lentil Stuffed Sweet Potatoes
Think of a big baked sweet potato with crispy skin and a gooey, soft flesh bursting with intensely flavourful lentils….. a dinner from heaven.
Although the ingredient list seems long, they are suprisingly simple to make. This has to be one of my favourite meals ever, the different filings you can use are endless. Here I have a delicious tomato and herb style lentil mix which tastes epic in the sweet potato and with the amazing final touch of a tahini drizzle.
2 large sweet potatoes
150g green or puy lentils
500ml vegetable stock
1 tsp mixed herbs
1 tsp dried sage
1 red onion, peeled and diced
1 capsicum, finely chopped
1 zucchini, chopped into half-rounds
1 can of tinned tomatoes
1 tsp smoked paprika
1 tbsp tamari
tahini, salt and pepper, to serve
Preheat the oven to 200*C. Wash your sweet potatoes and scrub them well. Pierce them with a fork all over, Put the sweet potatoes on a small piece of tin foil and bake them in the oven for an hour until they are completely soft and mushy on the inside and cooked through.
Meanwhile, add the lentils, vegetable stock and herbs to a sauce pan and cook until all the liquid has evaporated.
Heat up a drizzle of oil on a frying pan over a high heat. Add the onion, capsicum and zucchini and sauté for 2-3 minutes, adding a drop of water if sticking. Reduce the heat and continue to cook until the veggies are soft. Add the tomatoes, paprika, tamari and cooked lentils. Stir the mix together and simmer for 10 minutes (adding a dash of water if needed).
Once the sweet potatoes are cooked, remove them from the oven. Cut open the sweet potatoes and fill them with the mixture, Add a drizzle of tahini and a crack of salt and pepper on top.
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