Stuffed Sweet Potatoes with Lentils, Kale and Sun Dried Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 1 Coriander, fresh leaves
  • 1 Clove Garlic
  • 150 g Green lentils, dried
  • 3 Kale, leaves
  • 5 Sun dried tomatoes
  • 4 Sweet potatoes
  • 1 Can Tomatoes
  • 1/2 White onion

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Yoghurt, Natural

• Liquids

  • 1/4 cup Water

Found on laurencariscooks.com

Description

Ingredients

• 4 Sweet Potatoes
• 2 Tablespoons Olive Oil
• Sea Salt
• 150g (3/4 Cup) Dried Green Lentils
• 1/2 White Onion, diced
• 3-4 Kale Leaves
• 1 Clove Garlic, minced
• 1/4 Cup Water
• 1 Can Chopped Tomatoes
• 5-6 Sun Dried tomatoes, finely chopped
• Fresh Coriander Leaves
• Natural Yoghurt (optional)

Directions

• 1. Preheat the oven to 180 degrees Celsius. Coat the 4 sweet potatoes with 1 tablespoon of olive oil total, and sprinkle with sea salt. Bake for 45 minutes until the potatoes are cooked through.