Description
This showstopping dish is over the top delicious, starring sweet potato, goat cheese, and black lentils, mixed with fresh herbs and twice baked in the oven.
Ingredients
Scale
- 4 medium sweet potatoes (2 ½ pounds)
- 3/4 cup black lentils (or French lentils)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 2 stalks celery, including leaves
- 1 large green onion
- 4 ounces goat cheese, divided
- 1 teaspoon fresh thyme, chopped
- Fresh ground black pepper
Instructions
- Preheat oven to 450°F.
- Wash the sweet potatoes, and prick them all over with a fork. Bake for 45 minutes to 1 hour, depending on the size of the sweet potatoes, until tender.
- In a medium pot, combine 3/4 cups black lentils with 3 cups water. Bring to a boil, then simmer for 20 minutes, until tender but not soft. Drain in a colander, removing as much liquid as possible, then transfer to a bowl. Mix lentils with 1 tablespoon olive oil and ½ teaspoon kosher salt. Thinly slice celery stalks and green onion and chop 1 teaspoon fresh thyme leaves, then mix in with the lentils. Reserve the celery leaves.
- When the potatoes have finished baking, remove them from the oven. Transfer to a cutting board and let cool slightly until able to handle. Cut each potato in half with a serrated knife, then scoop out the insides into a bowl, making sure to keep a layer of sweet potato within the skin so that it can stand on its own. In the bowl, mash the potato with a masher, then stir in half of the goat cheese, ½ teaspoon kosher salt, and fresh ground pepper.
- Fill each potato skin with the potato filling and top with the lentils. Bake until heated through, 5 to 10 minutes. Remove the potatoes from the oven and garnish with celery leaves and the crumbles of the remaining goat cheese. Serve hot.
- Category: Main Dish
- Method: Baked
- Cuisine: American