Sweet potatoes, with spiced lentils & rocket

This looks like it’s taken hours slow cooking lentils and hours spent in the kitchen but with our speedy yet delicious lentils and baked sweet potato, it’s a dinner or lunch you can knock up while your busy putting your feet up.

SERVES: 2 | COOK & PREP: 55 min

Ingredients

• 1 large sweet potato

• 2 tbsp olive oil

• 1 shallot, diced

• 1 garlic clove, finely chopped

• 2 tbsp tomato paste

• 1 tsp chilli flakes

• 1 tbsp smoked paprika

• 2 tsp sea salt

• 1/2 tin (200g) green lentils

• 4 tbsp sour cream

• 50g grated cheese, grated

• Small handful of rocket leaves

Method

1. Preheat the oven to 220°c.

2. Wash the sweet potato well under cold water, then dry with a paper towel.

3. Rib 1 tbsp of the olive oil over the sweet potato and sprinkle with 1 tsp of sea salt.

4. Place the sweet potato on a foiled baking tray and place in the middle of the oven for 45 - 50 minutes or until soft all the way through.

5. Once the potato has cooked remove from the oven and cut in half length ways. It can now be starting to cool slightly while you whip up the lentils.

6. In a medium sized sauce pan, add the rest of the oil and the diced shallot and cook over a medium heat until the onion becomes translucent. Add in the garlic, stir and cook for a further minute.

7. Next add in the tomato puree, chilli flakes, paprika and the remaining salt and stir to combine. Cook for another minute to let all the flavours infuse.

8. Add in the lentils and warm through for 3-4 minutes.

9. To serve, run a fork through the cut side of the sweet potato to loosen the insides then top with a thin layer of rocket, then the lentil filling. Sprinkle over the remaining rocket, all of the grated cheese and sour cream and dig in!

Delicious!! And super easy with our lentil cheat. When it comes to the sweet potato, I like to eat the skin too, it’s full of flavour.