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Black Lentil Stuffed Sweet Potatoes

Serves 6.


    Black Lentil Stuffed Sweet Potatoes

    The tag team of black lentils and sweet potatoes creates a satisfying dish that is jam-packed with heart-friendly and hunger-squashing fibre. Any leftovers of the lentil mixture are a great dish on their own served as a healthy lunch.


    Potato prep

    The sweet potatoes can be prepared ahead of time and kept chilled for up to 3 days. Simply reheat the baked potatoes in the oven.


    Black Lentil Stuffed Sweet Potatoes


    • 6 large sweet potatoes
    • 2 tsp (10 mL) grapeseed, olive, or camelina oil
    • 1 onion, diced
    • 1/2 tsp (2 mL) salt
    • 2 garlic cloves, minced
    • 1 tsp (5 mL) dried thyme
    • 1 tsp (5 mL) ground cumin
    • 1 tsp (5 mL) ground coriander
    • 1 tsp (5 mL) turmeric
    • 3/4 tsp (4 mL) ground allspice
    • 1/4 tsp (1 mL) black pepper
    • 3/4 cup (180 mL) black (beluga) lentils
    • 6 cups (1.5 L) chopped kale, tough ribs and stems removed
    • 1 1/2 cups (350 mL) plain Greek yogurt
    • 1/3 cup (80 mL) chopped walnuts
    • Zest of 1 lemon


    Per serving:

    • calories383
    • protein19g
    • fat8g
      • saturated fat1g
      • trans fat0g
    • carbohydrates64g
      • sugars15g
      • fibre13g
    • sodium288mg



    Preheat oven to 400 F (200 C). Using fork, poke several holes in sweet potatoes. Place potatoes on baking sheet and bake until fork tender, about 45 minutes. Cooking times will vary depending on size of potatoes.


    Meanwhile, heat oil in medium saucepan over medium heat. Add onion and salt; heat until onion has softened, about 5 minutes. Add garlic and heat for 1 minute. Add thyme, cumin, coriander, turmeric, allspice, and black pepper to pan; heat for 30 seconds. Add lentils and 2 cups (500 mL) water. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes. Stir in kale and heat for additional 10 minutes.


    To serve, slice down centre of each potato and stuff with lentil mixture. Top with dollops of Greek yogurt and walnuts. Garnish with lemon zest.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.