Sweet potatoes and lentils are made for cool-weather cooking: earthy, comforting, inexpensive, and substantial enough to turn into a satisfying supper. Here, roasted sweet potatoes become deeply caramelized around the edges before being topped with warmly spiced harissa lentils, tender kale, and a creamy lemon-tahini sauce.
It’s a wonderful meatless main course for fall and winter—full of contrasting textures and flavors, from the sweetness of the potatoes to the smoky heat of the lentils and the bright, nutty tahini drizzle. Serve it just as it is, or add a simple green salad alongside.
INGREDIENTS:
Roasted Sweet Potatoes
4 medium sweet potatoes, about 8 to 10 ounces each, scrubbed and halved lengthwise
1 to 2 tablespoons avocado oil or extra virgin olive oil
Kosher salt
Freshly ground black pepper
Harissa Lentils
1 tablespoon avocado oil or extra virgin olive oil
1/2 cup finely diced shallots or red onion
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons harissa paste
3/4 teaspoon smoked paprika
3/4 teaspoon ground coriander
1 cup French green lentils or Le Puy lentils
3 cups low-sodium vegetable broth, plus more as needed
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 cups thinly sliced or chopped curly kale, tough ribs and stems removed
Finely chopped fresh parsley, for serving
Lemony Tahini Sauce
1/4 cup tahini, well stirred
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely grated
3 to 4 tablespoons water, plus more as needed
Kosher salt
Freshly ground black pepper
METHOD:
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Place the sweet potato halves on the prepared baking sheet and drizzle with enough oil to lightly coat them. Season generously with salt and arrange them cut-side down.
Roast on the center rack for 50 to 60 minutes, or until the potatoes are completely tender and the cut surfaces are richly browned and caramelized.
While the sweet potatoes roast, prepare the lentils. Heat 1 tablespoon oil in a large sauté pan or deep skillet over medium heat. Add the shallots and cook for 3 to 4 minutes, until softened.
Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste, harissa, smoked paprika, and coriander. Cook for about 2 minutes, stirring frequently, until the tomato paste darkens slightly and the spices become aromatic.
Add the lentils and stir well to coat them in the seasonings. Pour in the vegetable broth and season with 1/2 teaspoon salt and several grinds of black pepper.
Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pan and cook for 25 to 30 minutes, or until the lentils are tender and most of the broth has been absorbed.
Meanwhile, make the tahini sauce. Combine the tahini, lemon juice, and grated garlic in a small bowl. Whisk in the water a tablespoon at a time until the sauce becomes smooth and loose enough to drizzle. Season to taste with salt and black pepper.
When the lentils are tender, stir in the kale and cook uncovered for another 2 to 3 minutes, until wilted. If the lentils seem too dry, add a splash of vegetable broth to create a slightly saucy consistency. Taste and adjust the seasoning.
To serve, place two roasted sweet potato halves on each plate. Use a fork to gently loosen and fluff the flesh. Spoon the harissa lentils generously over the potatoes and drizzle with lemony tahini sauce.
Finish with chopped parsley and freshly ground black pepper.
YIELD: Serves 4
Kitchen Notes
Make ahead: The sweet potatoes, lentils, and tahini sauce can all be prepared up to 3 days ahead. Store the components separately and assemble just before serving.
Storage: Refrigerate leftovers in airtight containers for up to 4 days.
To reheat: Gently reheat the sweet potatoes and lentils separately in a 325°F oven or using your preferred reheating method. Add the tahini sauce and parsley after warming.
Refresh the tahini: Tahini sauce naturally thickens when refrigerated. Whisk in a little water and a squeeze of fresh lemon juice to restore its creamy, drizzleable consistency.
Harissa varies: Some harissa pastes are considerably hotter than others. If yours is especially fiery, begin with 1 tablespoon and add more to taste.
SOURCE: Adapted from a recipe by Jamie Vespa, MS, RD, Dishing Out Health.
