Smoky Lentil Stuffed Sweet Potatoes
This is a clean out the pantry kind of meal and it’s damn good! At any given moment we have lentils sitting in our cupboard along with jarred tomatoes, coconut milk and spices. Oh, and sweet potatoes–we’ve always got those puppies on hand! This meal comes together in a flash and aside from the time it takes to cook the sweet potatoes it’s a hands off kind of recipe. I love how comforting lentils are and this is the kind of comfort food I’ve been craving. I’m feeling a bit anxious these days (more to come later this week on that) and sitting down to dinners like this help calm me down. These smoky lentil stuffed sweet potatoes really hit the spot on a chilly night at the farm and when paired with a good dinner date (hi Taylor) and some jazz playing in the background it really is food for the soul. I hope you all enjoy this meal as much as we do.
Cheers from Tumbleweed Farm
smoky lentil stuffed sweet potatoes
Prep Time: 15 minutes Cook Time: 1 hour Serves: 4
- 4 medium size sweet potatoes
- 2 tablespoon coconut oil
- 1 medium sized yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup French green lentils, rinsed and picked over
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 (14.5 ounce) can full fat coconut milk
- 1 1/2 cups water
- 2 tablespoons tomato paste
- 1 (14 ounce can) diced tomatoes
- salt and pepper to taste
- fresh lime juice
- minced parsley for serving
- Heat the oven to 400F and place a rack in the center of the oven. Poke a few holes in all of the potatoes and place them directly on the oven rack (with a sheet pan below to catch any of the drippings) Bake until the potatoes are fork tender. About 1 hour (this will vary depending on the size of the potatoes so test them a few times while baking)
- While the potatoes bake prepare the filling. Heat the coconut oil in a deep bottom pot over medium high heat. Add the onion and cook, stirring occasionally until it's fragrant and turing soft. About 8 minutes. Stir in the garlic and cook for 1 minute longer. Add the lentils, smoked paprika and cayenne pepper. Stir until the mixture is well coated in the spices. Add the coconut milk, and water. Bring to a boil. Reduce the heat to medium-low, cover the pan and cook until the lentils are tender, about 30 minutes. Remove the lid and stir in the tomato paste and canned tomatoes. Season with a pinch of salt and pepper. Cook for about 15-20 minutes longer or until the mixture thickens up. Taste for seasonings and adjust as needed.
- Slice each sweet potato in half and serve with the lentils. Drizzle with fresh lime juice and minced parsley.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen