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spice market sweet potato and lentil packets

(2 ratings)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

Sweet potatoes and lentils get cooked in a curried broth inside packets for a lightly spicy dish. Serve with quinoa. Nutritional Information Per packet: Calories: 265, Protein: 9g, Total fat: 7g, Saturated fat: 1g, Carbs: 43g, Cholesterol: mg, Sodium: 253mg, Fiber: 10g, Sugars: 13g

(2 ratings)
yield 4 servings

Ingredients For spice market sweet potato and lentil packets

  • 2 c
    finely diced sweet potato
  • 1 lg
    red bell pepper, diced (1 1/2 cups)
  • 1 c
    fresh green beans, thinly sliced
  • 1/4 c
    golden raisins
  • 2 Tbsp
    hot sesame oil
  • 1 c
    low-sodium vegetable broth
  • 2 Tbsp
    minced fresh ginger
  • 2 clove
    garlic, minced (2 tsp.)
  • 1 tsp
    curry powder
  • 1 1/2 c
    cooked lentils or 1 15-oz. can lentils, rinsed and drained
  • 4 Tbsp
    prepared mango chutney, optional

How To Make spice market sweet potato and lentil packets

  • 1
    Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
  • 2
    Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper, if desired.
  • 3
    Whisk together broth, ginger, garlic, and curry powder in small bowl.
  • 4
    Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper, if desired. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.
  • 5
    Transfer to plates. Let each person open packet carefully—escaping air will be hot. Top with chutney, if using.
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