We had some leftover lentil bolognese to use up one day and wanted to use it up in a different way other than with pasta or lasagne.  So, we came up with this idea and oh boy, winner winner vego dinner!

This is so yummy!  And because we used sweet potato, it’s actually not stodgy and we feel really good afterward and not bloated.  Basically, our tummies thank us for it.  Give it a try.

Related recipes:  BBQ sauce, tomato paste

June 29, 2020
  • 10m
  • 1h 30m
  • 1h 40m

Ingredients

  • 4 sweet potato
  • 1 brown onion
  • 1 garlic clove
  • 1 tsp. mixed herbs
  • 1 zucchini
  • 1/2 red capsicum
  • 1/2 green capsicum
  • 1 carrot
  • 1 c bbq sauce
  • 2 tbsp. tomato paste
  • 420 g tin tomatoes
  • 2 425 g tin lentils
  • 2 c freshly grated cheese

Instructions

  1. Preheat the oven to 180ºC.
  2. Chop sweet potato in half and rub with olive oil. Place on a lined oven tray and cook for approx. 45 minutes or until flesh is cooked through and tender. (Leave oven on once cooked).
  3. While potato is cooking, in a frypan over medium heat, sauté onion and garlic for 2-5 minutes until onion is translucent.
  4. Add all remaining ingredients to the frying pan (except cheese) and cook/simmer for 20 minutes.
  5. Let sweet potato cool. Scrape inside of potato out, leaving a few millimetres left of flesh to create a well for the mixture to sit inside (keep scooped out sweet potato to use as a mashed side dish).
  6. Fill sweet potato boat/shell with lentil mixture and top with freshly grated cheese.
  7. Bake in oven until cheese turns golden brown.

Nutrition

  • 6