Stuffed Sweet Potato with Spiced Lentil Filling by @andiverwuerzt

1h10

5 servings

🥔

5

Sweet potato

🫗

1 tbsp

Oil

🧂

0.5 tsp

Salt

🫘

180 g

Brown lentils

🍲

600 ml

Vegetable broth

🌰

60 g

Walnuts

🌿

10 g + 5 tsp

Parsley

🧅

1

Red onion

🧄

3 cloves

Garlic clove

🍅

40 g

Tomato paste

🥢

1 tbsp

Soy sauce

🍇

2 tsp

Balsamic vinegar

🌶️

1 tsp

Paprika powder

🌶️

1 tsp

Chili flakes

🫙

0.5 tsp

Cumin

🫙

0.5 tsp

Fennel seeds

🫙

0.5 tsp

Caraway seeds

🧀

5 tbsp

Vegan quark

  1. Wash
    • Sweet potato

    Wash the sweet potatoes and pierce them several times all over with a fork.

  2. Place
    • Sweet potato
    • Oil
    • Salt

    Place on a baking tray and rub with oil and salt.

  3. Bake
    • Sweet potato

    Bake at 200°C top/bottom heat for 40-50 minutes, until soft but still slightly firm, turning them over partway through.

  4. Dice
    • Red onion
    • Garlic clove
    • Walnuts

    Dice the onion, finely dice the garlic, and roughly chop the walnuts (60g total) and the parsley.

  5. Sauté
    • Red onion
    • Oil

    In a pot, sauté the onion in a little oil until glassy, about 6-8 minutes.

  6. Add
    • Fennel seeds
    • Red onion

    Add the fennel seeds and caraway seeds and toast with the onion for 2 minutes.

  7. Add
    • Garlic clove
    • Tomato paste

    Add the garlic and tomato paste and toast for 1 minute.

  8. Add
    • Brown lentils
    • Paprika powder

    Add the lentils, paprika powder, chili flakes and cumin to the pot and toast for 1 minute.

  9. Deglaze
    • Vegetable broth

    Deglaze with the vegetable broth, bring to a boil, then cover and simmer for 25-30 minutes.

  10. Reduce
    • Vegetable broth

    If the sauce reduces too quickly, pour in a little more broth.

  11. Stir
    • Balsamic vinegar
    • Soy sauce
    • Walnuts

    Stir in the vinegar and soy sauce, then stir in the 40g walnuts and parsley.

  12. Cut
    • Sweet potato

    Cut the finished sweet potatoes open lengthwise, press slightly open and fluff the flesh with a fork.

  13. Garnish
    • Sweet potato
    • Walnuts
    • Vegan quark

    Fill each sweet potato with a portion of the lentil filling and garnish with the toppings.

Stuffed Sweet Potato with Spiced Lentil Filling by @andiverwuerzt

1h10

5 servings

🥔

5

Sweet potato

🫗

1 tbsp

Oil

🧂

0.5 tsp

Salt

🫘

180 g

Brown lentils

🍲

600 ml

Vegetable broth

🌰

60 g

Walnuts

🌿

10 g + 5 tsp

Parsley

🧅

1

Red onion

🧄

3 cloves

Garlic clove

🍅

40 g

Tomato paste

🥢

1 tbsp

Soy sauce

🍇

2 tsp

Balsamic vinegar

🌶️

1 tsp

Paprika powder

🌶️

1 tsp

Chili flakes

🫙

0.5 tsp

Cumin

🫙

0.5 tsp

Fennel seeds

🫙

0.5 tsp

Caraway seeds

🧀

5 tbsp

Vegan quark

Preparation Steps

  1. Step 1/13

    Wash the sweet potatoes and pierce them several times all over with a fork.

    🥔Sweet potato
    🍴Fork

  2. Step 2/13

    Place on a baking tray and rub with oil and salt.

    🥔Sweet potato
    🫗Oil
    🧂Salt
    🍳Baking tray

  3. Step 3/13

    Bake at 200°C top/bottom heat for 40-50 minutes, until soft but still slightly firm, turning them over partway through.

    🥔Sweet potato
    🍳Baking tray

  4. Step 4/13

    Dice the onion, finely dice the garlic, and roughly chop the walnuts (60g total) and the parsley.

    🧅Red onion
    🧄Garlic clove
    🌰Walnuts
    🌿Parsley
    🔪Knife
    🪵Cutting board

  5. Step 5/13

    In a pot, sauté the onion in a little oil until glassy, about 6-8 minutes.

    🧅Red onion
    🫗Oil
    🍲Pot
    🥄Wooden spoon

  6. Step 6/13

    Add the fennel seeds and caraway seeds and toast with the onion for 2 minutes.

    🫙Fennel seeds
    🫙Caraway seeds
    🍲Pot
    🥄Wooden spoon

  7. Step 7/13

    Add the garlic and tomato paste and toast for 1 minute.

    🧄Garlic clove
    🍅Tomato paste
    🍲Pot
    🥄Wooden spoon

  8. Step 8/13

    Add the lentils, paprika powder, chili flakes and cumin to the pot and toast for 1 minute.

    🫘Brown lentils
    🌶️Paprika powder
    🌶️Chili flakes
    🫙Cumin
    🍲Pot
    🥄Wooden spoon

  9. Step 9/13

    Deglaze with the vegetable broth, bring to a boil, then cover and simmer for 25-30 minutes.

    🍲Vegetable broth
    🍲Pot

  10. Step 10/13

    If the sauce reduces too quickly, pour in a little more broth.

    🍲Vegetable broth
    🍲Pot

  11. Step 11/13

    Stir in the vinegar and soy sauce, then stir in the 40g walnuts and parsley.

    🍇Balsamic vinegar
    🥢Soy sauce
    🌰Walnuts
    🌿Parsley
    🍲Pot
    🥄Wooden spoon

  12. Step 12/13

    Cut the finished sweet potatoes open lengthwise, press slightly open and fluff the flesh with a fork.

    🥔Sweet potato
    🔪Knife
    🍴Fork

  13. Step 13/13

    Fill each sweet potato with a portion of the lentil filling and garnish with the toppings.

    🥔Sweet potato
    🌰Walnuts
    🧀Vegan quark
    🌿Parsley

Composition

Ingredients

Types

Vegetables, Fats, Spices, Legumes, Condiments, Nuts, Herbs, Dairy Alternative

Ingredients

Sweet potato, Oil, Salt, Brown lentils, Vegetable broth, Walnuts, Parsley, Red onion, Garlic clove, Tomato paste, Soy sauce, Balsamic vinegar, Paprika powder, Chili flakes, Cumin, Fennel seeds, Caraway seeds, Vegan quark

Notes

Sweet potato (medium-sized, about 300g each), Oil (for rubbing the sweet potatoes), Salt (for rubbing the sweet potatoes), Brown lentils (mountain lentils), Walnuts (roughly chopped, for the filling), Parsley (fresh, roughly chopped, for the filling, freshly chopped, for topping), Red onion (peeled, about 100g, diced), Garlic clove (finely diced), Balsamic vinegar (dark), Paprika powder (smoked), Cumin (ground), Vegan quark (or vegan yogurt, for topping)

Allergens

Tree nuts, Gluten, Soy, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 55g, Fat: 15g, Fiber: 12g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 850mg, Iron: 3.5mg, Magnesium: 80mg, Sodium: 620mg

Vitamins

Vitamin A: 950µg, Vitamin C: 15mg, Vitamin B6: 0.5mg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Fork, Baking tray, Knife, Cutting board, Pot, Wooden spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@andiverwuerzt

Origin

Cuisine

German

Geographic

Germany, Europe

Various

Aspect

Texture

Creamy, Soft, Chunky

Flavors

Smoky, Spiced, Savory, Umami, Earthy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate promptly after cooling), freezing : up to 2 months (freeze the lentil filling and baked sweet potato separately,thaw in fridge before reheating,best without the fresh quark/yogurt topping, add after reheating)