Lentil Stuffed Yams for a Filling Vegetarian Meal

by | Nov 16, 2015 | Food, Healthy Habits, Recipe

lentil stuffed yam healthy recipe
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I underestimated the filling vegetarian meal power of this recipe! I figured I was making more than I’d need, but I couldn’t even finish half of my one yam serving. Perhaps because I chose the largest yams I could find! Next time I make it–and there will be a next time, as this was super yummy–I’ll be a bit more conservative.

Still in #nomeatnovember, I’m discovering a lot of recipes I’ll continue to make well beyond this month. It’s such a great way to get out of a food rut. Even though I don’t eat much meat anyway, it’s so easy to do the same meals again and again.

The original recipe called for sweet potatoes, but as almost always, I subbed in yams. You can take your pick. I often “cheat” and used canned beans, but because I figured this one would need to take in the flavour of the spices, I’m glad I made it from scratch. Let me know what you think of this easy-to-make filling vegetarian recipe. 

Easy-to-make filling vegetarian meal

Lentil Stuffed Yams Recipe

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Course Main Course

Ingredients
  

  • 6 large yams but you can choose sweet potatoes if you prefer
  • 2 tsp olive oil
  • 1 medium onion diced
  • 1/2 tsp salt
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 3/4 tsp ground allspice
  • 1/4 tsp black pepper
  • 3/4 cup lentils
  • 6 cups chopped kale leaves with the tough ribs and stems removed
  • 1 1/2 cups vegan version or plain Greek yogurt optional
  • pomegranate seeds optional

Instructions
 

  • Preheat oven to 400 degrees F.
  • Poke several holes in yams, using a fork.
  • Place the potatoes on a baking sheet and bake about 45 minutes until tender.
  • While that’s cooking, heat the oil in a medium saucepan over medium heat. Add onion and salt. Saute about 5 minutes, until onion has softened.
  • Add garlic, thyme, cumin, coriander, turmeric, allspice, and black pepper to pan and stir it all in for 30 seconds.
  • Add lentils and 2 cups of water. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes.
  • Stir in kale and heat for another 10 minutes.
  • Slice the yams lengthwise, but only partway so you can stuff them with the lentil mixture.
  • Optional to top with yoghurt and pomegranate seeds.

Notes

I included topping with the pomegranate seeds to add a little bit of lightness and juiciness to this very heavy, rich food. 
Keyword gluten-free, optional vegan, vegetarian