I’m beyond excited to share one of my favorite recipes from my cookbook, Protein-Packed Vegetarian. I wasn’t sure it would work in practice the way it did in my head, but when the lentils crisped in the time the sweet potatoes softened, I knew it was meant to be. It’s a two-in-one dinner that comes together (mostly) on a baking sheet, with lentils giving it a big protein boost and a satisfying salty crunch. Even better, they stay crisp for days, making this recipe ideal for meal prep (just keep them stored separately).
A lemony-tahini drizzle and a scattering of fresh mint add a bright, fresh finish. I can’t wait for you to try it!
before you start:
one good tip: Stirring the ground spices into the olive oil before brushing it onto the cut sweet potato halves ensures the flavor is evenly distributed and the spices don’t burn. If you don’t have a pastry brush, you can just use a spoon to drizzle the oil over the potatoes, then rub it in with your fingers.
ingredient spotlight: French lentils or black lentils are best for crisping because they hold their shape when cooked. And remember: all French lentils are green lentils, but not all green lentils are French. When you’re at the grocery store, look for French lentils, French green lentils, or Puy lentils (a specific type of French green lentil). Black lentils are also called beluga lentils, but they’ll work either way. These are the ones I use; Bob’s Red Mill makes them too.
tools you’ll need: A medium pot, a small bowl, a pastry brush (optional), a baking sheet, and a microplane.
Ingredients
- Kosher salt
- 3/4 cup French green or black beluga lentils
- 1 tablespoon plus 3 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- Freshly ground black pepper
- 2 medium sweet potatoes (10 to 12 ounces each), halved lengthwise
- 1 lemon
- 6 ounces feta cheese, crumbled (1½ cups)
- 2 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 3 tablespoons well-stirred tahini
- Warm water
Instructions
- Preheat the oven to 425°F.
- Bring a medium pot of salted water to a boil. Add the lentils, reduce the heat to medium-low, and simmer, uncovered, until the lentils are just tender but still have a slight bite, 12 to 15 minutes. Drain, shaking off any excess water.
- Meanwhile, in a small bowl, whisk together 1 tablespoon of the oil, the cumin, coriander, paprika, 1/2 teaspoon salt, and several grinds of pepper. Brush all over the sweet potatoes, then place cut side down on one half of a baking sheet.
- Add the lentils to the other half of the baking sheet. Toss with 1 teaspoon oil, 1/2 teaspoon salt, and several grinds of pepper. Spread into an even layer.
- Roast, tossing the lentils after 15 minutes, until the sweet potatoes are very tender and the lentils are crispy, 25 to 30 minutes.
- Meanwhile, finely grate the zest of the lemon into a small bowl. Halve the lemon, squeeze in the juice from half, and reserve the other half. Add the feta, mint, 1 teaspoon oil, and several grinds of pepper. Smash with a fork until combined.
- Juice the remaining lemon half into a separate small bowl. Add the tahini, 2 tablespoons warm water, remaining 1 teaspoon oil, and 1/2 teaspoon salt. Add more warm water until it’s a drizzly consistency.
- To assemble, flip the sweet potato halves over. Smash the flesh with a fork, leaving the skins intact. Top each half with the feta, lentils, and a drizzle of the tahini. Garnish with more mint.
