Moroccan Spiced Lentils with Baked Sweet Potatoes
Tender baked sweet potatoes topped with warmly spiced brown lentils cooked with cumin, harissa, and pomegranate molasses create a nourishing Middle Eastern-inspired meal. The lentil mixture features aromatic spices like cinnamon, ginger, and paprika, plus wilted spinach for extra nutrients. Finished with creamy lemon tahini sauce and fresh cilantro, this satisfying dish works perfectly for weeknight dinners or meal prep. The combination of sweet potatoes and protein-rich lentils provides sustained energy and complex flavors.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 cup dried brown or pardina lentils, rinsed
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon cumin seeds
- 1 small white or yellow onion
- 3 cloves garlic
- 1 15-ounce can diced tomatoes, drained
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon sweet paprika
- 1 tablespoon harissa paste, or 1 teaspoon ground chili powderchili powder1 tbsp harissa = 1 tsp chili powdervegetarian
milder heat level
- ½ teaspoon kosher salt
- 4 cups baby spinach, firmly packed
- 2 tablespoons pomegranate molasses(optional)
- ½ cup Lemon Tahini Sauce, to serve
- fresh cilantro, to serve
Instructions
- 1
Preheat oven to 450°F
- 2
Cook the sweet potatoes using preferred method
- 3
Cook the lentils according to package instructions and drain well
- 4
Dice the onion and mince the garlic
- 5
Heat oil in large skillet over medium heat
- 6
Add cumin seeds and cook stirring constantly for 1 to 2 minutes until seeds start to pop
- 7
Add onion and cook stirring occasionally for 5 to 7 minutes until tender and translucent
- 8
Add garlic and tomatoes and cook stirring frequently for 1 to 2 minutes until garlic is fragrant
- 9
Decrease heat to low and stir in lentils, ginger, cinnamon, paprika, harissa, and salt
- 10
Stir in spinach and cook stirring frequently until wilted, adding water by quarter cup if needed to prevent sticking
- 11
Stir in pomegranate molasses if using and taste to adjust seasonings
- 12
Prepare Lemon Tahini Sauce
- 13
Use fork to coarsely mash sweet potato flesh still in skin
- 14
Place two halves on each serving plate and top with generous scoop of lentils
- 15
Serve immediately with drizzle of tahini sauce and torn cilantro leaves
Tips
Add water gradually when cooking the lentil mixture to prevent sticking and maintain proper consistency
Test sweet potatoes for doneness by gently squeezing - they should give slightly when fully cooked
Adjust harissa paste amount to taste preference, starting with less for milder heat tolerance
Good to Know
Refrigerate assembled portions up to 3 days in airtight containers
Cook lentils and bake sweet potatoes up to 2 days ahead, reheat before serving
Best served immediately while sweet potatoes are warm and lentils are freshly prepared
Common Mistakes
Cook cumin seeds gently to avoid burning and bitter flavor
Add spinach last to prevent overcooking and maintain color
Don't overmash sweet potatoes to maintain some texture
Substitutions
FAQ
Can I use red lentils instead of brown lentils?
Yes, but red lentils cook faster and break down more, creating a softer texture. Reduce cooking time and watch carefully to avoid mushy consistency.
What if I don't have pomegranate molasses?
Substitute with equal amount of balsamic reduction or mix 2 tablespoons pomegranate juice with 1 teaspoon honey, though flavor will differ slightly.
How long will leftovers keep in the refrigerator?
Store assembled portions up to 3 days in refrigerator. Reheat gently to maintain sweet potato texture and prevent lentils from drying out.