Sweet potatoes stuffed with lentil stew
Cut the sweet potatoes in half, drizzle with half the olive oil, salt, pepper and place on a baking sheet lined with baking paper. Place in the oven preheated to 180 degrees and bake for 40 minutes.
- Meanwhile, heat the remaining oil in a frying pan and start sautéing the finely chopped red onion. When the onion has a little color, add the crushed garlic, salt, pepper and after 1 minute of frying, pour over the chopped tomatoes and drained lentils.
- Cook for 5 minutes, then turn off the heat and stir in the spinach leaves and diced feta.
- Remove the sweet potatoes from the oven, scrape out enough of the inside to make fillable “boats.” Pour the entire ragout back into the “potato boats” and return them to the oven, now preheated to 220 degrees, for 10 minutes.
Tip: you can make a super creamy soup in just a few minutes by using the scraped-out parts of baked sweet potatoes, a little vegetable stock and cream.
