Compliments of Green Kitchen Stories

4 medium sized sweet potatoes

3 tbsp butter, ghee or coconut oil

3 cloves garlic, peeled and minced

1 yellow onion, peeled and finely chopped

4 dried apricots, roughly chopped

1 tbsp fresh ginger, grated

1 tbsp organic turmeric

2 tsp organic cardamom

1/2 tsp organic chili flakes

2 carrots, sliced

1 2/3 cups red lentils

4 cups water

1 tsp sea salt flakes

2 fresh tomatoes, cut in boats

Topping

1/2 cup natural yogurt

1/2 cup  toasted pumpkin seeds

1 pomegranate, seeds

fresh cilantro

 

Preheat the oven at 400°F/200°C.

Give each sweet potato

a tiny slit at the top and place them on a baking pan.

Bake for about 45-60 minutes or until the skin is crisp and the flesh is soft. Prepare the dal while the potatoes are in the oven.

Place a large pot on medium heat. Add butter, onion, garlic, apricots, ginger, turmeric, cardamom and chili flakes. Saute for a few minutes, until the onion is soft and the kitchen has a lovely scent from all the spices. You can add a splash of water if they start to get burned. Add carrots and lentils and let cook for two more minutes, then add water and salt and give it a good stir. Decrease the heat when it starts to boil, put the lid on and let simmer for 15-25 minutes

(depending on

the lentils). Stir occasionally to make sure the lentils aren't getting burned. Add more water if needed. Remove from the heat when the lentils almost have dissolved, add tomatoes and spinach. Taste and add more salt or spices if needed.

Place each sweet potato on a plate. Make a cut at the top and squeeze the ends together to open. Add a couple of spoonfuls of lentil stew in the potato (you can carve out some flesh if you prefer more

filling.) Top with yogurt, pumpkin seeds, pomegranate seeds, fresh cilantro and some freshly ground black pepper. Enjoy!