These crispy-skinned baked sweet potatoes with a smoky lentil stew are the ultimate in vegan comfort food!
The lentil stew – made with some store cupboard staples – is deeply savoury and works beautifully with those almost creamy sweet potatoes.
Baked sweet potatoes take a little while to cook, but it’s hands off work and the rewards are definitely worth it!
The Ingredients
- For the baked potatoes – baked sweet potatoes require just olive oil and salt to make them incredibly delicious. Make sure that your potatoes are well coated in the oil for the perfect crispy skin.
- For the lentil stew – the stew uses tinned lentils for ease. I like to keep a few tins in the cupboard at all times, they’re great for bulking up meals. I’ve added mushrooms and passata, plus smoked paprika, oregano and parsley for some incredible flavour.
Baked Sweet Potatoes With Lentil Stew
Baked sweet potatoes topped with a rich lentil stew with mushrooms, smoked paprika, oregano and parsley – perfect for a vegan dinner.
Ingredients
- 4 large sweet potatoes
- 3 tablespoons olive oil
- 1 onion
- 400 grams chestnut mushrooms
- 400 ml passata
- 500 grams green lentils tinned
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons flat leaf parsley finely chopped
Instructions
- Put the sweet potatoes in a bag and pour over 2 tbsp of the oil. Add a generous pinch of salt and rub them well to make sure they're coated. Tip onto a baking tray and slice a cross into the top of each one with a sharp knife. Put in the oven at 180 degrees Celsius for an hour. They're done when a knife cuts through them easily.
- For the stew, finely chop the onion. Heat the remaining oil in a saucepan and add the onion, stirring, for two minutes.
- Chop the mushrooms into chunks and add to the pan. Leave to cook until they are starting to turn golden.
- Add the passata, lentils, smoked paprika and oregano. Cook gently for 5-10 minutes, then taste and season with salt and pepper.
- Just before you are about to eat, add the chopped parsley to the stew. Slice the sweet potatoes and dollop the stew on top.
Video
Notes
- If you wish, you can serve this with baked white potatoes rather than baked sweet potatoes. Prepare and cook them in the same way.
- Leftover stew can be stored in the fridge for up to a week, or in the freezer for 3 months. Reheat thoroughly before serving.
Nutrition
Calories: 510kcalCarbohydrates: 88gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 166mgPotassium: 2215mgFiber: 20gSugar: 20gVitamin A: 33282IUVitamin C: 23mgCalcium: 148mgIron: 8mg
Tried this recipe?Let us know how it was!
Vegan comfort food to the max! Nourishing and delicious
Interesting to read this post – I went vegetarian last year and watched What The Health a few weeks ago. I’ve since cut out eggs and trying to eat goats dairy Vs cows dairy. I feel happy in my change to a plant based diet without being a strict vegan ?hopefully the change works for you too!