This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.
Recipe: Sweet potato and lentil empanadas (makes 6)
I hope you enjoy this recipe, it’s vegetarian for a change and is a great side dish. These empanadas are filled with lentils, brown rice and kale, all hearty and nutritious. Although the filling is fairly healthy, it doesn’t take away from the great flavour that comes through from the rich tomato puree which really brings everything together. I do find that empanadas can be quite dry depending on how moist the filling is, so a dipping sauce, salsa or chutney would go down well.
Good afternoon everyone, I hope your Sunday is going well however you have spent it so far. The sun is shining, there is a breeze flowing through the trees and I can currently hear Reggae music from one of the neighbours, just to set the scene for you whilst I type and look out from my window.
So I have a recipe where I didn’t quite get the quantities right for my taste buds but the end result was a hearty, warming soup dish which was perfect with a piece of buttered crusty bread for dipping. I didn’t manage to take a photo but it had a subtle sweet taste and was orange in colour.
Sweet Potato and Lentil Soup Serves 2
1 tsp curry powder
Pinch of fresh/dried ginger
1 1/2 tbsp olive oil
1/4 onion – finely diced
1 garlic – crushed
200g sweet potato – grated
1L vegetable stock
50g lentils – cook first
25g coconut cream
Toast the curry powder in a dry pan for 2 mins, then add the oil, onions, garlic and ginger. Season with a little salt and pepper cooking for 5 mins on a low heat.
Next add the sweet potato and lentils mixing well. Pour in the stock and coconut cream stirring well and leave to boil gently for 25 minutes.
Season with a little more salt and pepper or add a bit of water to adjust the consistency.
Hello everyone and welcome back to my blog, I hope everyone is doing well and staying at home 🙂 I haven’t been up to much and things still seem quite weird because there’s a massive sense of uncertainty but all we can do is stay positive. The recipe I’m sharing today wasn’t my favourite but I’m sure someone will like it and it can also be adapted to your own taste. I didn’t add any seasonings to the recipe however, a dash of cumin, coriander or garlic powder would enhance the flavour. You could even add cheese on top and use a range of different veggies.
Sweet Vegetable PieServes 3-4
1/4 Onion – finely chopped
1/2 Broccoli – cut into chunks
1 Carrot – grated
200ml Canned Tomatoes
80g Lentils – cook first
100ml Vegetable Stock
3 Sweet Potatoes – peeled and cut into cubes
Heat oil in a pan, add the onions and fry until soft. Place the potatoes into a pot covered with water and bring to a gentle boil.
Add the broccoli and canned tomatoes to the onions, simmer for 5 mins and add the lentils and vegetable stock. Season with salt and pepper and leave to simmer again for another 10 mins.
Pour the mixture into an oven dish mixing in the grated carrot. Once the potatoes are cooked, drain off the water and mash with a little butter.
Cover the mixture with mashed potato and bake in the oven for 30 mins on gas mark 6 until piping hot.
Thanks for checking out my blog and let me know if you try this recipe x