Sweet Potatoes with Curried Lentils

Directions

1. Sweet Potatoes:
2. Scrub your sweet potatoes and prick them all over with the tines of a fork.
3. Roast them in a 400ºF/200ºC/gas mark 6 oven on a foil lined sheet until soft and baked through, around an hour.
4. Let cool slightly before slicing open to fill.
5. Filling:
6. Rinse and de-pebble your french lentils.
7. Bring your veggie/chicken stock to a boil in a pot with the lentils and a pinch of sea salt.
8. Add your curry powder and black cardamom pod.
9. Boil 2-3 minutes, reduce heat, and simmer 10-15 minutes.
10. Remove from heat.
11. Remove the black cardamom pod and discard.
12. Let your lentils sit while your sweet potatoes are finishing up the roasting.
13. Drizzle in 1 tsp of roasted sesame oil and stir.
14. Plate:
15. Once you slice open your sweet potatoes, spoon in your lentils.
16. Combine the molasses and smoked paprika in a small bowl - stir together - then drizzle over the top of the lentils.
17. Salt and Pepper to taste.
18. If you do dairy, top with some crumbled goat milk feta. Another tasty topping is toasted pecans.
19. Serve warm!