Description
These Hearty Lentil Walnut Stuffed Sweet Potatoes combine steamed sweet potatoes with a richly spiced lentil and walnut filling. Infused with aromatic ras el hanout and tomato sauce, this comforting and nutritious dish is perfect for a wholesome vegetarian meal, topped with fresh cilantro and pomegranate for a burst of color and flavor.
Ingredients
Scale
Sweet Potatoes
- 4 medium-large sweet potatoes
Filling
- 2 tablespoons olive oil
- 2 large yellow onions, finely chopped
- 4 cloves garlic, finely minced
- 1 cup roughly chopped walnuts
- 2 tablespoons ras el hanout (or mix of paprika, cumin, and turmeric)
- 1 cup beluga lentils (black lentils)
- 2 tablespoons tomato paste
- 2 cups water
- 1-2 teaspoons fine sea salt
- 1 cup tomato sauce
- Harissa (to taste, optional)
To Serve
- Cilantro (fresh)
- Pomegranate seeds
Instructions
- Steam the Sweet Potatoes: Begin by steaming the sweet potatoes for about 40 minutes until they are soft and easily pierced with a knife, ensuring they are cooked evenly through.
- Sauté Aromatics and Nuts: While the potatoes steam, heat the olive oil in a pressure cooker. Sauté the finely chopped onions and minced garlic until they become soft and translucent, building the flavor base for the filling.
- Toast Walnuts and Add Spices: Stir in the chopped walnuts and toast them until they start to brown lightly, then add the ras el hanout spice blend, lentils, and tomato paste, sautéing until the mixture is fragrant and well combined.
- Pressure Cook the Lentils: Pour the water into the pressure cooker and mix well with the sautéed ingredients. Season with fine sea salt, then cook under high pressure for 8 minutes if using a stovetop pressure cooker or 10 minutes if using an electric pressure cooker like an Instant Pot.
- Simmer the Filling: Perform a quick release of pressure, then stir in the tomato sauce and optional harissa for heat. Simmer gently without the lid for about 5 minutes, until the lentils are completely cooked and the sauce has thickened nicely.
- Prepare and Stuff the Sweet Potatoes: Check the sweet potatoes for doneness by piercing them with a sharp knife. Remove from the steamer and place on plates. Carefully cut a lengthwise slice to create space and spoon the lentil and walnut filling inside, allowing some filling to spill over.
- Garnish and Serve: Top the stuffed sweet potatoes with fresh cilantro leaves and pomegranate seeds to add freshness and a pop of color, then serve warm as a hearty meal.
Notes
- If you don’t have ras el hanout, a mix of paprika, cumin, and turmeric works well as a substitute.
- Beluga lentils are preferred for their texture and color but brown or green lentils can be substituted.
- Adjust the amount of harissa to suit your heat preference; start with a small amount and add more gradually.
- This dish can be made vegan and is naturally gluten-free.
- Steaming the sweet potatoes preserves nutrients better than baking.
- Walnuts add a nice crunch and rich, nutty flavor complementing the lentils.
