Baked Sweet Potato with Spicy Lentils

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2-3 Serves.

We love easy, tasty vegan food. Baked sweet potatoes are so versatile, and these spicy lentils are a perfect match.

NOTE: We’ve used split red lentils in this recipe, they cook slightly quicker. However, you can use any dried lentils, cook them for a little longer, plus add water as extra liquid if necessary.

TIP: We’ve kept the spice low with the recipe, so feel free to add extra!

Cook time: 1 hr

Method

1. Heat oven to 190°C / 375°F.  We use a moderate heat & no oils to cook the potatoes.
2. Scrub and dry the sweet potatoes.  Using a fork, or a knife for bigger potatoes, pierce some holes along the top to let the heat penetrate easily.  Place them in a roasting pan or on a baking tray & cook them in the oven for around 50mins to 1 hour.  You can line the tray with baking paper if you want to reduce clean up.  Cooking time will depend on size & shape, test by inserting a knife into the centre of the potato and when it’s soft they are ready.
3. While the potatoes are cooking, heat a medium saucepan to a med/low heat and add the oil.  Once heated add the shallot & garlic and saute for around 1 minute. 
4. Add the spices & stir for around 30 seconds. Then add the tomato paste and cook for another minute. 
5. Add the stock & water, turn up the heat and stir until all the ingredients are infused.  Add the lentils & zucchini and continue stirring occasionally and bring to the boil.  Reduce the heat and simmer for 20-30mins until the lentils are cooked.  Set aside to cool slightly.  NOTE:  If you’ve used whole lentils you may need to add more water for the cooking process.  Also, depending on the type of stock used you may need to add a pinch or two of salt. 
6. When the sweet potatoes are cooked, let them sit for a few minutes, then slice along the top to open them up.  Add a serving of lentils and top with avocado & coriander.  A dollop of coconut yoghurt is also delicious!