Smoky lentil stuffed sweet potatoes are a veggie lover and without gluten fundamental with a one-two punch of plant protein and fiber. Present with a side plate of mixed greens for a solid and generous weeknight supper.
Right now, lentils are cooked in a blend of shallots, garlic, tomato glue, smoked paprika, and squashed red pepper pieces to inject them with an abundance of flavor and zest. I love this blend in light of the fact that the smoky flavor is the ideal counter to the sweetness of the spuds. Next, slashed pecans are mixed in to include surface and smash (in addition to some heart-and cerebrum sound fats!).
Lentils are one of the most nutritious, moderate, and adaptable plant-based proteins. One serving midpoints around 9 grams of protein and an astounding 8 grams of dietary fiber to help keep you full more. Past soups and spud-stuffers, I love adding them to servings of mixed greens and grain bowls, blitzing them into plunges and spreads, and in any event, shaping them into burger patties.
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Ingredients
- 4 medium sweet potatoes
- 2 Tbsp. extra-virgin olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 3 Tbsp. tomato paste
- ½ tsp. crushed red pepper flakes
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 cup red lentils
- 2 cups vegetable broth
- 1½ cups water
- ¼ cup roughly chopped walnuts
- Optional toppings: fresh cilantro leaves, Greek yogurt (or coconut milk yogurt if making vegan), and sliced avocado
Instructions
- Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 80 minutes, until fork tender.
- While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 2 to 3 minutes, until softened. Add garlic; cook 1 minute, until aromatic. Add tomato paste and red pepper flakes; cook 1 minute, stirring often. Stir in smoked paprika, salt, black pepper, and lentils; cook 1 minute, stirring to coat lentils. Add broth and water, bring mixture to a simmer over medium-high. Reduce heat to medium-low, cover, and cook 20 to 22 minutes, stirring occasionally, until lentils are tender and have absorbed most of the liquid. Stir in chopped walnuts.
- Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Garnish with fresh cilantro, yogurt, and avocado, if desired.
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