Ingredients

4 medium sweet potatoes

1 tablespoon olive oil

1 large shallot, fine dice

2 cloves garlic, minced

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon caraway seeds

2 tablespoons tomato paste

3 tablespoons harissa

1 cup dry French lentils

1 ½ cups vegetable stock

1 can (400 ml) full fat coconut milk

2 cups finely sliced kale (1 small bunch)

Sea salt and ground black pepper, to taste

½ cup fresh cilantro, chopped

Lemon or lime wedges, optional

Instructions

Step 1: Preheat the oven to 400°F. Prick the sweet potatoes with a fork a few times. Line a baking sheet with foil and place the sweet potatoes on top. Bake for 1 hour or until they are soft when pierced with a knife.

Step 2: While the sweet potatoes bake, heat olive oil in a large saucepan or braiser over medium heat. Add the diced shallots and sauté until soft and translucent, about 5-6 minutes.

Step 3: Add the minced garlic, ground cumin, ground coriander, and caraway seeds. Stir for 30 seconds to release the aromas. Then, add the tomato paste and harissa, cooking for 1 minute to enhance their flavors.

Step 4: Stir in the dry lentils, then pour in the vegetable stock and coconut milk. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until lentils are tender and the liquid has reduced by about one third, approximately 25 minutes.

Step 5: Add the finely sliced kale to the lentils, stirring to wilt it. Adjust seasoning with additional salt, pepper, or harissa if desired. Keep the lentils warm while the sweet potatoes finish baking.

Step 6: Remove the sweet potatoes from the oven. To serve, split one sweet potato open per person on a plate, then ladle a quarter of the harissa coconut lentils over each. Garnish with chopped cilantro and serve with lemon or lime wedges if you like. Enjoy!

Tips & Variations

For extra smoky flavor, roast the sweet potatoes wrapped in foil to steam them instead of baking uncovered.

Swap kale for spinach or Swiss chard if preferred—just add at the same stage to wilt.

If you like a milder dish, reduce the amount of harissa or omit it and add a pinch of smoked paprika instead.

French lentils hold their shape well, but brown or green lentils can be used; adjust cooking time as needed.

Storage

Store leftover lentils and sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the lentils gently on the stove or microwave until warm, adding a splash of water if needed to loosen the sauce. Reheat sweet potatoes in the oven to retain their texture or in the microwave for convenience.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and coconut milk. Just ensure your harissa paste does not contain any animal products.

Can I use canned lentils instead of dry?

You can use canned lentils to save time, but drain and rinse them well. Add them towards the end of cooking just to heat through and combine with the sauce, reducing the simmering time significantly.