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Baked Sweet Potatoes with Smoky Beluga Lentils [vegan] [gluten free] © Annabelle Randles | The Flexitarian

Baked Sweet Potatoes with Smoky Beluga Lentils

This baked sweet potatoes with smoky beluga lentils recipe makes a hearty and easy dinner or lunch that will please meat-eaters and non-meat-eaters alike.
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Beans & Pulses, Family Meals
Cuisine English
Servings 4 servings
Calories 407 kcal

Equipment

oven tray
saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 4 medium sweet potatoes
  • olive oil
  • 1 onion finely chopped
  • 5 garlic cloves grated
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 red pepper diced
  • 400 g can chopped tomatoes
  • 200 g beluga lentils
  • 400 ml vegetable stock
  • 175 g spinach leaves
  • lemon juice to taste
  • salt & pepper

TO SERVE:

  • small bunch fresh coriander
  • dairy-free cream or yoghurt

Instructions
 

  • Heat oven to 200C/180C fan/gas 6.
  • Wash and scrub the sweet potatoes. Place on a baking tray. Pierce all over with a fork. Drizzle some olive on top. Cook for 40-50mins until soft. The cooking time will depend on the size of the sweet potatoes.
    4 medium sweet potatoes
  • Heat some olive oil in a saucepan. Add finely chopped onion, grated garlic cloves, smoked paprika and ground cumin. Fry gently until the onion is soft. Add diced red pepper and gently fry for another 2 ins or so. Add lentils, tomatoes and vegetable stock.
    olive oil, 1 onion finely chopped, 5 garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, 1 red pepper, 400 g can chopped tomatoes, 200 g beluga lentils , 400 ml vegetable stock
  • Bring to boil. Then cook covered under medium heat for 15mins then uncovered for another 15mins.
  • Mix in the spinach leaves and cook for a couple of minutes until wilted. Season to taste with lemon juice, salt and pepper.
    175 g spinach leaves, lemon juice to taste, salt & pepper
  • When the sweet potatoes are cooked, cut them lengthwise down the centre. Spread the sides slightly and top with lentil mix. Serve with plenty of chopped fresh coriander and a dollop of dairy- free cream or yoghurt.
    small bunch fresh coriander, dairy-free cream or yoghurt

Nutrition

Serving: 1servingCalories: 407kcalCarbohydrates: 84gProtein: 19gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 707mgPotassium: 1344mgFiber: 20gSugar: 15gVitamin A: 37935IUVitamin C: 70mgCalcium: 194mgIron: 8mg

Find this recipe online:

Baked Sweet Potatoes with Smoky Beluga Lentils

https://theflexitarian.co.uk/recipe-items/baked-sweet-potatoes-with-smoky-beluga-lentils-vegan-gluten-free/