Main Courses


4 medium sweet potatoes
2 Tbsp. extra-virgin olive oil
1/2 cup diced yellow onion
1 chopped bell pepper
1 chopped tomato
3 garlic cloves, minced
1 cup dry red lentils
1 tsp. smoked paprika
½ tsp. ground coriander
½ tsp. crushed red pepper flakes
3 cups vegetable broth
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. red wine vinegar (sub apple cider vinegar or sherry vinegar)
2 Tbsp. finely chopped fresh parsley, plus more for garnish
plain full-fat Greek yogurt for garnish (sub dairy-free yogurt or avocado if making vegan)

Preheat the oven to 450° F. Use a fork to poke a few holes in each sweet potato. Wrap each potato individually in foil. Place the wrapped potatoes on the center rack of the oven and bake for 60 to 70 minutes, or until they are easily pierced with a fork. While the potatoes are baking, heat oil in a large skillet with a lid over medium heat.
Add the shallot to the skillet and cook for about 3 minutes, until it becomes softened. Stir in the garlic, bell pepper, and tomato, and cook for an additional 2 minutes. Add the lentils, smoked paprika, coriander, and chili flakes to the skillet, stirring to coat the lentils. Cook for 2 minutes to lightly toast the lentils and enhance the flavors. Pour in the broth, salt, and pepper, then increase the heat and bring the mixture to a boil. Reduce the heat to medium-low, cover the skillet with the lid, and let it gently simmer for 22 to 25 minutes, or until the lentils are tender and the liquid has been absorbed. If the mixture seems dry, you can stir in up to 1/2 cup of water. Once the lentils are cooked, stir in the vinegar and parsley. Carefully slice the sweet potatoes lengthwise down the center. Fill each sweet potato evenly with the lentil mixture. Top the stuffed sweet potatoes with a generous spoonful of yogurt and sprinkle additional chopped fresh parsley on top.