Ingredients
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Step-by-step preparation
1Bake the sweet potatoesPreheat the oven to 220°C. Wash and dry the sweet potatoes, pierce them several times with a fork and place them on a baking sheet. Bake for 45–50 minutes, depending on size, until completely tender.
Step 1
Preheat the oven to 220°C. Wash and dry the sweet potatoes, pierce them several times with a fork and place them on a baking sheet.
Step 2
Bake for 45–50 minutes, depending on size, until completely tender.
2Prepare the lentil fillingRinse the lentils, place them in a pot with the water and cook for 20–25 minutes until tender, then drain any excess water. Heat olive oil in a pan, add the chopped onion and cook for 5 minutes. Add garlic, cumin and smoked paprika and stir for 30 seconds. Add canned tomatoes and cooked lentils and simmer for 5 minutes until slightly thickened. Stir in spinach, half the salt and pepper and cook for another 2 minutes.
Step 1
Rinse the lentils, place them in a pot with the water and cook for 20–25 minutes until tender, then drain any excess water.
Step 2
Heat olive oil in a pan, add the chopped onion and cook for 5 minutes. Add garlic, cumin and smoked paprika and stir for 30 seconds.
Step 3
Add canned tomatoes and cooked lentils and simmer for 5 minutes until slightly thickened.
Step 4
Stir in spinach, half the salt and pepper and cook for another 2 minutes.
3Fill and add the tahini sauceMix tahini with lemon juice, the remaining salt and 1–2 tablespoons water until smooth and pourable. Split each sweet potato lengthwise, fluff the inside gently with a fork and fill with the lentil mixture. Drizzle with lemon tahini, sprinkle with parsley and serve warm.
Step 1
Mix tahini with lemon juice, the remaining salt and 1–2 tablespoons water until smooth and pourable.
Step 2
Split each sweet potato lengthwise, fluff the inside gently with a fork and fill with the lentil mixture.
Step 3
Drizzle with lemon tahini, sprinkle with parsley and serve warm.
Kitchen tip
Choose sweet potatoes of similar size so they bake evenly. A knife should slide through the center with almost no resistance when they are ready.
FAQ
Can I use canned lentils?
Yes. Use about 400 g rinsed and drained lentils, skip cooking them in water and add them directly to the seasoned tomato mixture.
How can I bake the sweet potatoes faster?
Pierce them and microwave for 6–8 minutes, then finish in a 220°C oven for 15–20 minutes so the skins become dry and flavorful.
How should I store and reheat leftovers?
Refrigerate the filling and sweet potatoes for up to 4 days, keeping the tahini sauce separate. Reheat at 180°C or in the microwave, then add the sauce.
Nutrition Facts(per serving)
Calories
Fat
Carbs
Protein
The rings show the share of the reference daily intake per serving, based on a 2,000 kcal diet.
