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Lentil Topped Sweet Potatoes
Lentil Topped Sweet Potatoes
Gluten Free | Low FODMAP | Nut Free | Vegetarian
Serves 4 (1 serve is LF)
Ingredients
Lentil Mince
1 tsp Ground Coriander Seeds
1 tsp Ground Cumin
1 tsp Mixed Herbs
1 tsp Paprika
1 Cup Canned Brown Lentils (rinsed and drained)
1 TBSP EVOO
1/4 Cup Spring Onions (dark green part)
2 TBSP Tomato Paste
1 CUP water
1 TBSP GF Soy Sauce
Yogurt Dressing
4 TBSP lactose free yogurt
1 TBSP Spring Onion (Dark green part only)
1/4 tsp salt
Sweet Potato Rounds
300g Sweet Potato
Drizzle Garlic Infused EVOO
Method
To make the lentil mince
Heat the EVOO in a large fry pan then cook the spring onions until tender
Add in the lentils and spices and mix
Add in tomato paste, stir and then add in the water. Bring the mixture to the boil, then reduce to a simmer.
Add in the soy sauce. Cook until sauce has thickened. Remove from heat.
To make yogurt dressing
Blitz all ingredients in a blender until a smooth sauce is formed.
For the Sweet Potato
Slice sweet potato into 2cm sized disks.
Brush with Garlic EVOO
Bake in a 180 degree celcius preheated oven for 30 minutes.
Remove from oven and rough up the middle of the disks with a spoon. Scoop in the lentil mince and then place into a 120 degere ceclius oven for 5 more minutes.
Serve sweet potato and lentils with some drizzled yogurt dressing and
enjoy!