Batata-doce recheada com lentilha

Ingredientes

• 4 medium sweet potatoes ((about 10 oz/300g each))
• 2 tbsp vegan butter
• 1/2 tsp salt
• 1 medium yellow onion (finely diced)
• 1 tbsp olive oil
• 1/2 cup lentils ((French or green))
• 2 clove garlic (minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 cup vegetable broth
• 4 cup baby spinach (loosely packed)

Modo de preparo

1. 1

   1. Preheat oven to 375°F/190 C. Line a baking pan with parchment or foil. Wash and scrub the sweet potatoes. Place a shallow slice through the skin of each one. Place the sweet potatoes in the baking pan and roast until soft about 1 hour.*

2. 2

   2. While the sweet potatoes are baking, make the lentil mix. Mince the onion and garlic.

3. 3

   3. Put the olive oil in a large pan over medium heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until the onion is starting to brown.

4. 4

   4. Add the lentils, garlic, cumin, coriander, paprika, and pepper. Stir, cooking for 1 minute.

5. 5

   5. Reduce heat to medium-low and add the broth. Stir to scrape up any stuck pieces. Cook, stirring occasionally, for about 20 minutes until the broth is absorbed and the lentils are tender. Add the salt to taste.

6. 6

   6. Add the spinach and stir and cook until wilted. Set aside.

7. 7

   7. Once the sweet potatoes are soft. Slice open further and scoop most of the cooked flesh into a medium bowl. Add the vegan butter and 1/2 tsp/3g salt. Mash or whip with a hand mixer until smooth.

8. 8

   8. Scoop the flesh back into the sweet potato skins, leaving space to add lentils. Add in the lentil mix, diving evenly between the sweet potatoes. Drizzle with olive oil and serve.