Description
A vibrant and comforting dish featuring roasted sweet potatoes served with spicy harissa coconut lentils and tender kale. This recipe blends Moroccan-inspired spices with creamy coconut milk and hearty French lentils for a nutritious and flavorful vegetarian meal.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
Harissa Coconut Lentils
- 1 large shallot, finely diced
- 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
Garnish
- ½ cup fresh cilantro, chopped
- Lemon or lime wedges, optional
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes several times with a fork to allow steam to escape. Place them on a foil-lined baking sheet and roast for about 1 hour, or until they are soft and easily pierced with a fork.
- Sauté Aromatics and Spices: While sweet potatoes are roasting, heat a large saucepan or medium braiser over medium heat. Add the olive oil and swirl to coat the pan. Sauté the diced shallots until they become soft and translucent, about 5 to 6 minutes. Add the minced garlic, ground cumin, coriander, and caraway seeds, stirring constantly for about 30 seconds to release their flavors.
- Add Tomato Paste and Harissa: Stir in the tomato paste and harissa, cooking the mixture for 1 minute to develop depth of flavor.
- Cook Lentils: Add the dry lentils to the pan and stir to coat them with the spice mixture. Pour in the vegetable stock and full-fat coconut milk. Season with sea salt and ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and simmer gently until the lentils are beginning to soften and the liquid has reduced by about one-third, approximately 25 minutes.
- Add Kale and Simmer: Stir in the finely sliced kale and continue to cook, stirring occasionally, until the kale wilts. Taste and adjust seasoning, adding more salt, pepper, or harissa if desired. Keep the lentil mixture warm until ready to serve.
- Serve: Remove the sweet potatoes from the oven. Split each sweet potato open and place it on a serving plate or bowl. Spoon a quarter of the harissa coconut lentils onto or into each sweet potato. Garnish with chopped fresh cilantro and serve with lemon or lime wedges on the side for an optional zest of brightness. Enjoy your warm and flavorful meal!
Notes
- You can substitute sweet potatoes with regular potatoes if preferred, but roasting times may vary.
- To make this recipe vegan, ensure the harissa paste does not contain any animal products.
- Adjust the amount of harissa according to your preferred spice level.
- French lentils hold their shape well, but if unavailable, green or brown lentils can be used as substitutes.
- For added texture, consider topping with toasted pine nuts or chopped toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Moroccan
Keywords: harissa, coconut lentils, sweet potatoes, kale, roasted vegetables, Moroccan spices, vegetarian, coconut milk, healthy dinner
