Waitrose and Partners
Glazed sweet potato baked lentils

Glazed sweet potato baked lentils

A warming and gently spiced one-pot supper of coconut-braised lentils topped with maple-glazed sweet potato.

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Gluten freeVeganHealthyLow in saturated fatHigh fibreSource of protein3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

Ingredients

  • 2 tbsp Olivado Organic Avocado Oil
  • 1 onion, finely chopped
  • 2 clove/s garlic, finely chopped
  • 2½ cm piece of fresh ginger, grated
  • 300g red split lentils
  • 1 tbsp Waitrose Fiery Spice Paste
  • 400ml vegetable stock
  • 600ml Rude Health Coconut Long Life Unsweetened Organic Milk Alternative
  • 1 large sweet potato, about 350g
  • 200g baby leaf greens, chopped
  • 1 tbsp maple syrup
  • 1 tsp nigella seeds

Method

  1. Heat 1 tbsp oil in a flameproof casserole and cook the onion, garlic and ginger for 5 minutes until golden.

  2. Stir in the lentils, curry paste, stock and coconut drink and bring to a simmer. Season and simmer for 15 minutes.

  3. Preheat the oven to 200°C, gas mark 6. Thinly slice the sweet potato, then brush with the remaining avocado oil and season lightly.

  4. Stir the greens into the lentils, then arrange the sweet potato, overlapping, on top. Bake for 25 minutes. Brush the sweet potato with maple syrup, sprinkle over the nigella seeds and return to the oven for 5-10 minutes until the sweet potato is cooked through and lightly browned.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,499kJ/ 601kcals

Fat

39g

Saturated Fat

6.7g

Carbohydrates

41g

Sugars

4.2g

Fibre

9.6g

Protein

15g

Salt

1.1g

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