This recipe is a great place to start if you’re new to using lentils, or if you’ve only ever used them in soups or stews. Lentils provide a dense, meaty flavour and are a great accompaniment to baked sweet potatoes.
1cuplentilssoaked and drained (I used brown lentils)
Preheat oven to 425°. Wash sweet potatoes and poke in several spots with a fork to release steam during baking. Place sweet potatoes on a parchment lined baking sheet and bake for 45-50 minutes, until a fork will easily pierce through the flesh.
Boil water and add lentils and bay leaves. Return to boil, then reduce heat and simmer lentils until al denté, about 15-20 minutes (for brown lentils).
Heat avocado oil in a deep pan. Add onions and cook about 2 minutes. Add remaining vegetables, thyme, salt and pepper. Cook until softened, about 5-6 minutes.
Add cooked lentils and heat together.
Cut open sweet potatoes and spoon lentil mixture onto sweet potatoes.
Do not add salt to water when cooking lentils, as this will result in tough lentils. Canned lentils can be used instead of dried lentils. Look for unsalted lentils in BPA free cans.