Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes, scrubbed clean
  • 1 tablespoon olive oil
  • ¾ cup finely chopped onion (about ½ medium onion)
  • 1 clove garlic, finely chopped
  • 1 tablespoon curry powder
  • 1 cup lentils du Puy (French green lentils)
  • 3 cups water
  • ½ cup coconut milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red or white wine vinegar
  • ¼ cup vegan yogurt or coconut milk
  • Cilantro leaves, for garnish

Instruction

  • Preheat oven to 400°F.
  • Pierce the sweet potatoes several times with a knife. Place them on a lined baking sheet and bake in the oven until soft, about 45 minutes. Remove from oven and let cool slightly.
  • While the sweet potatoes are baking, make the lentils. Heat the oil in a medium saucepan over medium heat. Add the onion and cook a few minutes until they start to soften. Add the garlic and curry powder and cook another minute until fragrant. Add the lentils and water and bring to a boil. Reduce to a simmer and cook 30 minutes, stirring occasionally.
  • Stir in the coconut milk, salt, pepper and vinegar and simmer another 5-10 minutes until the lentils are creamy and fully cooked (they will still have a little bite).
  • Cut a slit lengthwise down the sweet potatoes and spread them open. Mash the flesh with a fork to soften it and spoon the lentils on top. Add a dollop of vegan yogurt or a drizzle of coconut milk to each one and top with fresh cilantro.