Kale and Lentil Stuffed Sweet Potato

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Kale and Lentil Stuffed Sweet Potato

2 sweet potatoes
1/4 cup dried lentils
1/2 cup water
1 tsp olive oil
4 cloves garlic, minced
4 kale leaves, sliced into ribbons
2 tbs plain nonfat Greek yogurt
2 tbs parsley, chopped
black pepper to taste

Preheat oven to 400°.

Rinse sweet potatoes and pierce with a fork in a few places. Wrap each potato in foil and bake about 30 min, or until tender. Remove sweet potatoes from the oven and keep wrapped in foil until ready to serve.

Meanwhile, prepare the lentils. Add lentils and water to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer 15-20 min or until lentils have absorbed all of the water.

Heat oil in a small nonstick skillet over medium low heat. Add garlic and kale and cook, stirring gently, until kale is wilted, about 2 min. Add lentils and stir. Remove from heat.

Remove sweet potatoes from foil and cut in half lengthwise, going only about halfway deep with the knife so as to not cut all the way through the potato. Gently squeeze the two ends to open up the sweet potatoes. Fill the centers with kale and lentil mixture. Top with yogurt, parsley, and freshly cracked black pepper.  Serves 2

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