When it’ time to turn the oven on to scare off the chill, this roasted sweet potato with French lentil and mushroom gravy will hit the spot. Creamy, chewy, and full of flavor.
One of the great joys as a plant eater is the free flowing potatoes in my life. I take them in all shapes, sizes, types and colors. Red, white, gold, purple and of course- this gorgeous roasted sweet potato.
Sweet potatoes can take some time to fully roast, which is perfect for me. When I walk in my door I turn on the oven and then kick off my shoes. After prepping the potatoes and sliding them into the oven, I have some time to catch up on the mail, tidy up a bit, or just sit down for a long reflective minute.
I will admit that I often microwave my sweet potatoes when the timing is critical. Though I don’t find the taste that bad from microwaving, roasting does give them a more intense flavor. An alternative if you are pressed for time is to the slice the potatoes and roast them that way. It’s not the creamy fluff of a whole roasted sweet potato, but also dang good. And while you’re at it- roast more than you need. Reheating is wonderful, and this dish is super as a take along lunch.
The lentils take about 20 minutes to cook, which is the right amount of time to whip up a side salad or some other side dishes such as:
There are many types of lentils, or dahls, but for this I prefer the French lentil which has a tenderness but still holds its shape. An alternative is black beluga lentils which are also great at keeping their coin like shape. Red lentils and brown lentils will cook down to a mush, which is great for soups or other dishes.
Be sure to take the time to rinse and pick through your lentils, even if they come from a reputable supplier. I find that there can be random husks and occasionally a stone or bit of UFO. None worth chomping into. They can also get a little dusty and cleaning them makes for a clearer dish if you follow my drift.
The nutritional impact of this dish is a clear winner. It only sports about 250 calories and offers 14 g of protein, 13 grams of fiber and a whopping 25% of you daily iron intake.
But make it because it’s luscious, homey and comforting to your belly.
Ingredients
- 4 small-medium sweet potatoes, each about the same size
- 1/2 yellow onion, diced
- 2 clove garlic, smashed and minced
- 2 cups sliced button mushrooms
- 4 cups vegetable broth
- 1 cup French lentils
- 4 cups rough chopped spinach
Instructions
Preheat the oven to 450 degrees, wash, dry and poke holes in your potatoes and place onto a baking sheet. Roast for approximately 40 minutes until an inserted knife goes through with no resistance. Meanwhile, in a large sautee pan, sautee the onion and garlic until soft, about 2 minutes, adding water in spoonfuls to prevent sticking if necessary. Add the mushrooms and cook until they have turned a golden brown. Add the lentil and the broth. Bring to a boil, then reduce heat to a simmer. Cover and cook the lentils for about 20 minutes until tender. Add more water if necessary. You want a saucy lentil. As they cook and soften they will add some thickness to the sauce, but you may need more. If your broth is low or no salt you may add salt and pepper here to taste. Right before serving add the chopped spinach and gently toss until just wilted. Slice open sweet potatoes and spoon the lentil mushroom gravy evenly between the four potatoes. This is a great make ahead meal. Alternatively you make serve the gravy over mashed sweet potatoes, or slice and roast for a quicker cooking time.