Lentil Stuffed Yams Recipe
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.