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.
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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
Nutrition Facts
Baked Sweet Potatoes With Lentil Stew
Amount per Serving
Calories
510
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Sodium
166
mg
7
%
Potassium
2215
mg
63
%
Carbohydrates
88
g
29
%
Fiber
20
g
83
%
Sugar
20
g
22
%
Protein
20
g
40
%
Vitamin A
33282
IU
666
%
Vitamin C
23
mg
28
%
Calcium
148
mg
15
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
