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.
Reprinted with permission from Protein-Packed Vegetarian: Easy, Nourishing Recipes to Fuel Your Day: A High-Protein Cookbook. Copyright © 2026 by Grace Elkus. Photographs copyright © 2026 by Linda Pugliese. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.”