Most loaded potatoes are topped with bacon and cheese – tasty, but not great for our health. This meatless Monday we’re taking a different spin loading sweet potatoes with citrus mint lentils and a dollop of light sour cream (skip the sour cream if you’re vegan). It’s as delicious as it is vibrant. Give it a try for dinner or bring it to work the next day for an inexpensive and delicious lunch.
1) roast sweet potatoes in the oven at 400 degrees.
2) prepare citrus mint lentils (recipe below). The lentils make amazing leftovers.
3) top cooked sweet potato with a ladle-full of prepared lentils. Add a tablespoon of sour cream and enjoy.
Citrus Mint Lentils:
1 T. olive oil
1/4 C. onion, diced
2 garlic cloves, finely chopped
1t. ginger, finely chopped
1 C. black lentils
2 C. coconut milk
2 C. water
one lemon peel
one lime peel
salt and pepper
2 T. Mint, finely chopped
Heat oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add ginger and then garlic and let cook 1 minute. Add lentils, coconut milk, water and both peels. Bring to boil, cover, and reduce to simmer. Let cook for about 20 minutes until lentils are tender but not mushy. Drain, season with salt and pepper, and stir in mint.