Healthy Baked Sweet Potato with Moroccan Lentils

Healthy Baked Sweet Potato with Moroccan Lentils

Healthy Baked Sweet Potato with Moroccan Lentils

This recipe is a great vegetarian meal, hearty and filling with brilliant spices to warm you up on a cold winter night. You can add more chilli if you like it hotter or less for a milder flavour too.

Recipe adapted from www.acouplecooks.com

Serves: 4 Cook Time: 30 mins

Ingredients

  • 4 medium sweet potatoes, scrubbed
  • 1 cup red whole lentils
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds
  • 1 onion
  • 3 cloves garlic
  • 1 15-ounce can diced tomatoes, drained
  • 1 teaspoon ground ginger
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄2 teaspoon sweet paprika
  • 1 teaspoon ground chilli powder
  • ½ teaspoon salt
  • 4 cups firmly packed baby spinach
  • Fresh coriander, to serve

Instructions

1

Preheat oven to 180 degrees Celsius.

2

Cook the sweet potatoes until just soft.

3

Meanwhile, cook the lentils in boiling water for 20-25 mins. Drain well.

4

Dice the garlic and onion.

5

Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender. Add the garlic and tomatoes and cook, stirring frequently, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, chilli and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup if needed to prevent sticking (about 1 to 2 minutes). Taste and adjust seasonings if desired.

6

Use a fork to coarsely mash the flesh of the sweet potatoes, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a sprinkle of coriander leaves.

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