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Sweet potato jackets with balsamic lentils & Gorgonzola
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2 medium-large sweet potatoes, scrubbed and pierced all over with a fork
100g uncooked LoveLife Lentils, rinsed (or 200g cooked lentils)
2 tsp olive oil
1 leek, halved and finely sliced
2 sprigs thyme
100ml fresh Cooks’ Ingredients Vegetable Stock
2 tsp balsamic vinegar
50g Gorgonzola, cut into small chunks
1. Preheat the oven to 200ºC, gas mark 6. Place the potatoes on a foil-lined tray and bake for 45 minutes, or until completely tender when gently squeezed. Meanwhile, put the lentils in a saucepan, cover with cold water and bring to the boil. Lower the heat, then simmer for 16 minutes, or until tender. Drain and set aside.
2. About 10 minutes before the potatoes are ready, heat the oil in a medium frying pan over a medium heat. Add the leek and thyme and fry for 4-5 minutes until soft. Add the stock and simmer until most of it has evaporated, then add the vinegar and lentils and stir together. Take off the heat and season.
3. Split open the potatoes and rough up the flesh with a fork. Spoon over the lentils (removing any woody thyme sprigs) and scatter with the Gorgonzola, letting it melt for a minute before serving.
Cook’s tip Any blue cheese will work well in this recipe, or for a vegetarian and vegan alternative you can swap it for some chargrilled artichoke hearts.
Typical values per serving:
2 of your 5 a day/gluten free/source of fibre
This recipe was first published in Tue Nov 02 10:51:29 GMT 2021.
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