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Ingredientes
- 2 sweet potatoes
- 1 cup french lentils
- 1 3/4 cup stock
- 2 tsp yellow curry powder
- 1 black cardamom pod (optional)
- sea salt for simmering lentils
- 1 tsp sesame oil
- 1 tbsp molasses
- 1 tsp smoked paprika
- salt & pepper to taste
Direcciones
- Sweet Potatoes:
- Scrub your sweet potatoes and prick them all over with the tines of a fork.
- Roast them in a 400ºF/200ºC/gas mark 6 oven on a foil lined sheet until soft and baked through, around an hour.
- Let cool slightly before slicing open to fill.
- Filling:
- Rinse and de-pebble your french lentils.
- Bring your veggie/chicken stock to a boil in a pot with the lentils and a pinch of sea salt.
- Add your curry powder and black cardamom pod.
- Boil 2-3 minutes, reduce heat, and simmer 10-15 minutes.
- Remove from heat.
- Remove the black cardamom pod and discard.
- Let your lentils sit while your sweet potatoes are finishing up the roasting.
- Drizzle in 1 tsp of roasted sesame oil and stir.
- Plate:
- Once you slice open your sweet potatoes, spoon in your lentils.
- Combine the molasses and smoked paprika in a small bowl - stir together - then drizzle over the top of the lentils.
- Salt and Pepper to taste.
- If you do dairy, top with some crumbled goat milk feta. Another tasty topping is toasted pecans.
- Serve warm!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 2 servings | |
| Calories 493 | |
| Calories from Fat 37 | 8% |
| Total Fat 4.2g | 5% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 747mg | 31% |
| Potassium 1548mg | 44% |
| Total Carbs 85.81g | 23% |
| Dietary Fiber 33.1g | 110% |
| Sugars 11.57g | 8% |
| Protein 29.04g | 46% |
