Jacket Potato With Spiced Lentils and Lemon & Coriander Yogurt
This spiced lentil recipe makes a wonderful topping for jacket potatoes. It's tasty, healthy and once it's cooked you can freeze it in individual portions which makes it a really handy make ahead meal.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Dinner, Lunch
Cuisine Plant Based
Jacket (Baked) Potatoes
- 4 Baking potatoes, skin on Weighing approximately 250g each
- 1 tbsp Mild Olive Oil / Vegetable Oil (optional)
Spiced Lentils
- 2 tbsp Mild Olive Oil / Vegetable Oil
- 1 Large onion
- 1 Carrot, peeled & grated
- 1 Courgette, chopped (approx 200g)
- 2 Cloves garlic
- 2 tsp Cumin
- 1 tsp Turmeric
- 1 pinch Red chilli flakes
- 150 g Dried red lentils
- 1 tbsp Tomato Puree
- 400 g Chopped (tinned) tomatoes
- 1 Vegetable stock cube I prefer Knorr
- 1 tsp Dried mint
- 750 ml Boiling water
Lemon & Coriander Yogurt
- 300 g Unsweetened plant yogurt Use your favourite - I prefer Alpro unsweetened soya yogurt.
- 1 Lemon, just the juice
- 20 g Coriander (cilantro), washed & chopped
Jacket (baked) potatoes
Preheat your oven to 200°C / 400°F / Gas mark 6.
Wash the potatoes. Rub each potato in oil (the oil gives a lovely glistening, crispy skin, but really isn't a necessity if you want less fat in your meal). Prick each potato 2-3 times on each side with a knife. Bake in the oven for approximately 1 hour, turning over half way through cooking. The potato is cooked when the skin is crisp and a knife slides easily to the centre of the potato.
Spiced Lentils
Put the oil and onions in a heavy bottomed pan and sweat on a medium - high heat until soft and starting to brown (around 5 - 10 minutes).
Reduce to a medium heat and add the grated carrot, courgette, garlic, cumin, turmeric and chilli flakes cook for 2 - 3 minutes until the spices no longer smell raw. Stir often. Do not burn the spices as this will give the dish a bitter taste.
Stir in the red lentils, vegetable stock cube, hot water and mint. Simmer for 20 minutes, stirring regularly, until the lentils have softened.
Add the tinned tomatoes and tomato puree and simmer gently for 5 minutes. Season to taste with salt and pepper. Keep warm until the potatoes are ready to serve.
These spiced lentils can be made in advance. It is an easy recipe to double up. Once the lentil mixture is cooked, portion out into freezer containers and allow to cool before refrigerating / freezing.
This recipe is a real WFH hero because it is so easy pop a potato in the oven while you work and heat up a portion of lentils in the microwave.
Or you can cook your potato fully in the microwave to save even more time. The skin won't be crisp like an oven baked potato, but you'll still have a delicious, nutritious and very filling meal in less than 10 minutes. Keyword Budget Friendly, Healthy, Make Ahead Meals, Plant Based, Vegan