Spiced Lentils in Baked Potatoes

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13 Ingredients

Number of servings

2 cloves garlic, crushed
1 cup dried red lentils, washed
1tablespoons curry powder
1 carrot, chopped
2tablespoons coriander, chopped (to serve)
1 onion, chopped
6 large potatoes
1/2teaspoons chilli flakes
400grams diced Tomatoes
1 pinch pepper (for seasoning)
2tablespoons oil
2 stalk celery, chopped
1 pinch sea salt ground (to taste)

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 250°C.

Step 2 of 5

Prick each potato with a fork several times. Rub whole potato with a little of the oil and season with salt and pepper. Wrap in foil, place in a baking dish and cook for 30-45 minutes (depending on size) or until potato is tender.

Step 3 of 5

Meanwhile, heat remaining oil in a pan over medium heat. Add vegetables and reduce heat to low. Cook for 10 minutes until soft. Stir in curry powder and chilli flakes and stir over heat for 1 minute. Add lentils, tomatoes and 2 cups water. Stir well and cook partly covered for 15-20 minutes until thick.

Step 4 of 5

To serve, unwrap potatoes and cut a cross into each, but don’t cut all the way through. With both hands, press near the base of each potato and the top should open out. Spoon lentil mixture into centre.

Step 5 of 5

Sprinkle with coriander and serve.