Sweet Potato and Lemony Lentils and Tahini

This is my quick and easy low lift meal that always leaves me with leftovers that can be mixed an matched into infinate other meals.

Ingredients

• 2–4 Sweet Potatoes
• 1 cup dried brown lentils
• 2 Tbs tahini
• 1 lemon
• 1 garlic clove
• salt and pepper to taste
• Olive oil

Directions

1. Preheat the oven to 305°F
2. Clean the sweet potatoes but don’t remove the skins. Dry them well then rub them with olive oil, salt and pepper.
3. Bake the sweet potatoes for 45 mins or until they’re fork tender.
4. While the sweet potatoes are baking, fill a small pot with water and enough salt that the water tastes almost like the ocean. Add the lentils to the water and boil for 20 mins. Drain them before they become mushy.
5. While the lentils are boiling, zest the lemon and add the zest and 1/2 the lemon juice to a bowl large enough for mixing and seasoning the lentils.
6. While they’re still warm, add the lentils to the bowl and stir. Add a couple tablespoons of olive oil and salt to taste.
7. After the sweet potatoes are finished, take them out of the oven to cool and make the tahini sauce by combining the tahini, the remaining 1/2 of the lemon juice. The sauce will thicken up when you stir it so add small amounts of warm water until it’s thin enough to pour but still sticks to the fork.
8. To serve, cut the sweet potato open on a plate or in a bowl and top with a generous amount of lemony lentils then drizzle with tahini sauce.

Once you’ve made this one time you’ll be able to make it again with your eyes closed. Usually my husband and I share one sweet potato because they’re so large. Over the coming weeks I’ll add some of the super fast recipies that I like to make from the leftovers and link them here.