Harissa Coconut Lentils with Kale & Roasted Sweet Potatoes
Ingredients
The sweet potatoes
-
4
medium
sweet potatoes
-
1
tablespoon
olive oil
The lentil mixture
-
1
large
shallot, fine dice
-
2
cloves
garlic, minced
-
¾
teaspoon
ground cumin
-
¾
teaspoon
ground coriander
-
¾
teaspoon
caraway seeds
-
2
tablespoons
tomato paste
-
3
tablespoons
harissa
-
1
cup
dry French lentils
-
1 ½
cups
vegetable stock
-
1
can (400 ml)
full fat coconut milk
-
2
cups
finely sliced kale
-
to taste
sea salt and ground black pepper
-
½
cup
fresh cilantro, chopped
-
to taste
lemon or lime wedges, optional
Instructions
- Preheat the oven to 400°F and prick holes in the sweet potatoes before placing them on a foil-lined baking sheet.
- Bake the sweet potatoes for 1 hour or until soft.
- While the sweet potatoes are baking, heat olive oil in a large saucepan over medium heat.
- Sauté the shallots until soft and translucent, then add garlic, cumin, coriander, and caraway, stirring for 30 seconds.
- Add tomato paste and harissa, cooking for 1 minute before stirring in the lentils.
- Pour in vegetable stock and coconut milk, season with salt and pepper, and bring to a boil.
- Lower the heat and simmer covered until lentils are soft and liquid is reduced by about a third, roughly 25 minutes.
- Stir in the kale and continue cooking until wilted, adjusting seasoning as needed.
- Once the sweet potatoes are done, split them open and ladle the lentil mixture on top.
- Garnish with chopped cilantro and serve with lemon or lime if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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