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Lentil Stuffed Yams for a Filling Vegetarian Meal

lentil stuffed yam healthy filling vegetarian mealI underestimated the filling vegetarian meal power of this recipe! I figured I was making more than I’d need, but I couldn’t even finish half of my one yam serving. Perhaps because I chose the largest yams I could find! Next time I make it–and there will be a next time, as this was super yummy–I’ll be a bit more conservative.

Still in #nomeatnovember, I’m discovering a lot of recipes I’ll continue to make well beyond this month. It’s such a great way to get out of a food rut. Even though I don’t eat much meat anyway, it’s so easy to do the same meals again and again.

The original recipe called for sweet potatoes, but as almost always, I subbed in yams. You can take your pick. I often “cheat” and used canned beans, but because I figured this one would need to take in the flavour of the spices, I’m glad I made it from scratch. Let me know what you think of this easy-to-make filling vegetarian recipe. 

Easy-to-make filling vegetarian meal

Lentil Stuffed Yam Filling Vegetarian Meal
A creative variation on a stuffed potato idea.
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  1. 4 large yams (or sweet potatoes, if you prefer)
  2. 2 tsp grapeseed, camelina oil, or coconut oil
  3. 1 onion, diced
  4. dash of salt
  5. 2 garlic cloves, minced
  6. 1 tsp dried oregano
  7. 1 tsp ground cumin
  8. 1 tsp turmeric
  9. 3/4 tsp ground allspice
  10. 1/4 tsp black pepper
  11. 3/4 cup dry lentils (the recipe originally called for black lentils, but I used red)
  12. 6 cups chopped kale, tough ribs and stems removed
  13. 1 1/2 cups plain Greek yogurt
  14. the recipe called for chopped walnuts to top, but I used pomegranate seeds
  1. Preheat oven to 400 F (200 C).
  2. Poke several holes in the yams with a fork.
  3. Place the yam on a baking sheet and bake until fork tender, about 45 minutes.
  4. Cooking times will vary depending on size of potatoes. Mine took more like an hour, as they were large.
  5. Meanwhile, heat oil in medium to large saucepan over medium heat.
  6. Add onion and salt.
  7. Heat until onion has softened, about 5 minutes.
  8. Add garlic and heat for 1 minute.
  9. Add oregano, cumin, turmeric, allspice, and black pepper to pan and stir it in.
  10. Add lentils and 2 cups water.
  11. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 20-30 minutes. My red lentils only took 20 minutes to cook. The original recipe using black lentils called for 30 minutes.
  12. Stir in kale and heat for additional 5-10 minutes.
  13. To serve, slice down centre of each potato and stuff with lentil mixture.
  14. Top with dollops of Greek yogurt and pomegranate seeds or walnuts.
  15. (I forgot to get the yogurt, but will have it with it in the future)
Acupuncture, TCM, natural health, Vancouver, BC
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