Baked Sweet Potatoes with Chili Lentils

 
 The best part of this recipe is that it is so versatile. Prefer white potatoes over sweet? Roast a couple russet potatoes instead. Don’t have time to cook a whole potato? Chop up potatoes into small pieces and roast it on a sheet pan instead. Photo by Addy Cummings 

The best part of this recipe is that it is so versatile. Prefer white potatoes over sweet? Roast a couple russet potatoes instead. Don’t have time to cook a whole potato? Chop up potatoes into small pieces and roast it on a sheet pan instead. Photo by Addy Cummings 

 

Adapted from Naturally Ella

| Yield: 2 servings | Time: 1 hour |

 

 
 

Preparation

Heat your oven to 400F. 

Wrap each of your sweet potatoes in foil and puncture with a fork all over the potatoes. Put potatoes in a oven-safe baking dish and place in the oven for about 45 minutes or until tender.

Meanwhile start the lentils. In a pot over medium low heat olive oil then add chopped onion and cook until translucent about 4 minutes. Add the garlic and cook for another minute. Measure the spices into the pot, add the salt and cook for an additional minute.

Next, stir in the lentils followed by the vegetable broth. Bring this mixture to a boil, then reduce to a simmer, cover and let cook for 15 minutes. At this point the lentils should be starting to soften.

Stir in the crushed tomatoes, cover and cook until the lentils are tender and starting to fall apart.

Unwrap cooked sweet potatoes and cut a slit in the top on a plate. Spoon lentils over the sweet potato and top with cilantro and scallions.

Ingredients

2 small sweet potatoes, scrubbed

2 teaspoons olive oil

1 small yellow onion, chopped

1 garlic clove, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon oregano

¼ teaspoon salt

½ cup red lentils

1 ¼ cup low sodium vegetable broth

½ cup crushed tomatoes

Cilantro and scallions, for serving

 
 

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