Chelsea HarrisonComment

Lentil Stuffed Sweet Potatoes

Chelsea HarrisonComment
Lentil Stuffed Sweet Potatoes
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This recipe was created for an interview with Hillary of The Away Home. Head on over to her blog for our conversation.

2 sweet potatoes
Olive oil
2 tbsp butter (vegans can sub coconut oil)
2 cloves garlic
1 cup cooked lentils (I used canned and it worked great. No need to make things hard on yourself)
1 tbsp finely chopped fresh sage
1 tsp fresh thyme
1/8 tsp ground mustard
Salt and pepper to taste
Zest of one lemon
Pomegranate seeds

Preheat oven to 375 degrees. Brush sweet potatoes with oil, sprinkle with salt, and individually wrap in aluminum foil. Bake for about 30 minutes (depending on size) or until tender. 
Melt butter in a small saucepan. Add garlic and herbs and cook two minutes. Add mustard, lemon zest, and lentils and stir. Cook on medium low heat until warm. 
Slice sweet potatoes and fill with lentil mixture. Top with pomegranate seeds and serve.

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