Stuffed Sweet Potatoes with lentils, kale and sun dried tomatoes are a great warming meal when it’s freezing cold outside!
Can I just say, I am so over this cold weather. Not even so much the cold as the darkness. Every day it’s completely dark by 5.30/6, and on cloudy days it never even gets that light. I’m just over it. I need the sun. Maybe living in Switzerland in the Winter isn’t the best place to get the sun!
Still, let’s talk about these potatoes for a minute. I love sweet potatoes, I think they are one of the best foods for using as a base. They love being baked, mashed, fried… any way they are ALWAYS good. Being naturally so sweet, you do need to pair them with something pretty salty if you’re going to eat one as a main meal. That’s where the sun dried tomatoes come in. They are punchy enough that they inject this meal with the saltiness it needs to perfectly balance the natural sweetness of the sweet potato.
Then there’s the lentils. Lentils are an amazing food. They cook quickly, they’re packed with protein which makes them a vegetarian’s best friend, and they soak up flavour like there’s no tomorrow. For this recipe, I like using green lentils (black lentils would also work), rather than orange lentils, because they hold their shape a bit better and retain a bit more texture. Orange lentils are perfect for something softer like a soup or stew, but because the sweet potato is very soft, we need a filling that has some of it’s own texture.
This meal will warm you to your bones while it’s still dingy outside. The lentil mixture will keep really well in the fridge for up to 5 days as well, so you can make a batch and keep eating it for the next few days! Perfect!
Stuffed Sweet Potatoes with Lentils, Kale and Sun Dried Tomatoes
Stuffed Sweet Potatoes with lentils, kale and sun dried tomatoes are a great warming meal when it’s freezing cold outside. Full of nutrients and protein, this hearty meal will certainly satisfy you!
4 Sweet Potatoes,
2 Tablespoons Olive Oil,
150g (3/4 Cup) Dried Green Lentils,
1/2 White Onion, diced,
3-4 Kale Leaves,
1 Clove Garlic, minced,
1/4 Cup Water,
1 Can Chopped Tomatoes,
5-6 Sun Dried tomatoes, finely chopped,
Fresh Coriander Leaves,
Natural Yoghurt (optional).
1. Preheat the oven to 180 degrees Celsius. Coat the 4 sweet potatoes with 1 tablespoon of olive oil total, and sprinkle with sea salt. Bake for 45 minutes until the potatoes are cooked through.
2. Meanwhile, bring a large saucepan of water to a boil, add a little salt and simmer the lentils for 30 minutes. Drain when finished.
3. While the lentils are cooking, saute the onion for 5 minutes until it begins to turn translucent. After 5 minutes add the garlic and cook for another 2-3 minutes. Slice the kale into small pieces and add to the onion mixture along with the water. Cook until the kale has wilted and all the water has been absorbed. Add the can of chopped tomatoes and the sun dried tomatoes. Simmer so the mixture has heated through.
4. Serve piled over a freshly baked sweet potato, top with a dollop of natural yoghurt if desired and sprinkle with fresh coriander.
Notes: The lentil mixture can be stored in an airtight container in the fridge for up to 5 days.