I 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
- 4 large yams (or sweet potatoes, if you prefer)
- 2 tsp grapeseed, camelina oil, or coconut oil
- 1 onion, diced
- dash of salt
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp turmeric
- 3/4 tsp ground allspice
- 1/4 tsp black pepper
- 3/4 cup dry lentils (the recipe originally called for black lentils, but I used red)
- 6 cups chopped kale, tough ribs and stems removed
- 1 1/2 cups plain Greek yogurt
- the recipe called for chopped walnuts to top, but I used pomegranate seeds
- Preheat oven to 400 F (200 C).
- Poke several holes in the yams with a fork.
- Place the yam on a baking sheet and bake until fork tender, about 45 minutes.
- Cooking times will vary depending on size of potatoes. Mine took more like an hour, as they were large.
- Meanwhile, heat oil in medium to large saucepan over medium heat.
- Add onion and salt.
- Heat until onion has softened, about 5 minutes.
- Add garlic and heat for 1 minute.
- Add oregano, cumin, turmeric, allspice, and black pepper to pan and stir it in.
- Add lentils and 2 cups water.
- 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.
- Stir in kale and heat for additional 5-10 minutes.
- To serve, slice down centre of each potato and stuff with lentil mixture.
- Top with dollops of Greek yogurt and pomegranate seeds or walnuts.
- (I forgot to get the yogurt, but will have it with it in the future)