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Lentil Stuffed Sweet Potatoes

These lentil stuffed sweet potatoes are a hearty, vegetarian meal loaded with flavor and plant-based protein. The lentils are simmered with broth and spices, then scooped over cumin smashed sweet potatoes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 278 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 medium sweet potatoes
  • 1 teaspoon olive oil
  • 1 carrot diced
  • ½ yellow onion chopped
  • 4 garlic cloves minced
  • 1 teaspoon chili powder
  • 1 ¼ teaspoons ground cumin divided
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt divided
  • ½ teaspoon ground pepper divided
  • 1 cup red lentils also known as masoor dal
  • 1 cup canned crushed tomatoes
  • 2 ¾ cups + 2 tablespoons vegetable broth divided
  • 1 tablespoon fresh lime juice
  • 2 tablespoons minced flat-leaf parsley

Instructions

    Cup of Yum
  1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 8 to 10 minutes, turning halfway through. Let the potatoes rest until cool enough to handle. (See note below)
  2. Heat the olive oil in a large nonstick skillet (with a lid - you'll need it later) over medium heat. Add the carrot and onion, and sauté until the onion is translucent, about 5 minutes.
  3. Add the minced garlic, chili powder, ¾ teaspoon ground cumin, oregano, ground coriander, ¼ teaspoon salt and ¼ teaspoons ground pepper. Cook, stirring for 1 minute.
  4. Stir in the red lentils, crushed tomatoes and 2 ¾ cups vegetable broth. Bring to a boil, the reduce heat so that the liquid maintains a lively simmer. Partially cover the skillet with the lid.
  5. Cook until the lentils are tender, about 20-25 minutes. If your lentils aren't tender after this time, or the broth is not covering them sufficiently, add an additional ½ cup of broth and continue to simmer. The excess can be drained off after the lentils are fully cooked. Stir in the lime juice. Taste and season with additional salt and pepper, if desired.
  6. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in 2 tablespoons vegetable broth, ½ teaspoon cumin, ¼ teaspoon salt and ¼ teaspoon pepper.
  7. Divide the mashed sweet potato evenly between the potato skins. Scoop a quarter of the lentil mixture onto each potato. If there's excess liquid, either drain it off first or use a slotted spoon to scoop up the lentils.
  8. Garnish with parsley. Serve.

Notes

  • Cooking the potatoes: The sweet potatoes can also be baked in the oven, which produces a crispier skin. Preheat the oven to 425 degrees F and place the potatoes on a foil-lined baking sheet. Using a fork, poke holes all over the potatoes. Baked until the potatoes are tender inside when pierced with a fork, 40 to 60 minutes (depending on the size of the potato).
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  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 1stuffed potato Calories 278kcal (14%) Carbohydrates 52g (17%) Protein 15g (30%) Fat 2g (3%) Saturated Fat 0.3g (2%) Sodium 1099mg (46%) Fiber 18g (72%) Sugar 11g (22%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 278

% Daily Value*

Serving 1stuffed potato
Calories 278kcal 14%
Carbohydrates 52g 17%
Protein 15g 30%
Fat 2g 3%
Saturated Fat 0.3g 2%
Sodium 1099mg 46%
Fiber 18g 72%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.