Simple Baked Potatoes With A One-pot Lentil Filling
These simple baked potatoes with a one-pot lentil filling are ideal for lunchboxes, a comforting dinner or a post-workout meal. Make the filling from a handful of simple ingredients and serve with an easy mashed avocado sauce for deliciousness every time!
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
- 4 large potatoes
- 1 large red onion diced
- 4 cloves garlic minced
- 1 tsp garlic power
- 2.5 cups chestnut mushrooms chopped
- 2 cups red lentils
- salt and pepper, to taste
- 1 cup cashew milk
- 2.5 cups broccoli chopped
- 5 tbsp nutritional yeast
- 2.5 cups spinach leaves
- 2 medium avocados
- juice of 1 lime
- sea salt to taste
- fresh sweet corn
- alfalfa sprouts
Preheat an oven to 200 degrees C/392 F. Bake the potatoes for 45-50 minutes, depending on the size of the potatoes.
Add the red onion, garlic and garlic powder to a non-stick saucepan on a medium-high heat and stir for 2-3 minutes, until translucent. Add the mushrooms and continue stirring for around 4 minutes more.
Lower the heat and add the red lentils and cover with water, but be sure not to pour in too much. Season to taste with salt and pepper.
Simmer on a low-medium heat for 15-20 minutes, stirring occasionally and adding more water when necessary. Around 10 minutes into the cooking process, pour in the cashew milk.
At the last minute, stir in the broccoli, nutritional yeast and spinach. Cook until the spinach wilts and the broccoli softens slightly.
To make the avocado sauce, mash the avocados using a fork in a mixing bowl with lime juice, seasoning to taste with salt.
Serve the potatoes with the lentil filling, avocado sauce, fresh sweetcorn and alfalfa sprouts. The lentil filling can be stored in the fridge for 3-4 days in an airtight container.
Calories: 547kcal | Carbohydrates: 97g | Protein: 37g | Fat: 2g | Sodium: 100mg | Potassium: 2585mg | Fiber: 38g | Sugar: 2g | Vitamin A: 2450IU | Vitamin C: 47.5mg | Calcium: 195mg | Iron: 17.8mg