Hearty Sweet Potato Kumpir with Aromatic Curry Lentil Salad

1.Preheat your oven to 200°C (392°F). Scrub the sweet potatoes thoroughly and pat them dry.

2.Pierce each sweet potato several times deeply with a fork. Rub the exterior with 2 tablespoons of olive oil, coarse sea salt, and black pepper.

3.Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for 50 to 70 minutes, or until the skin is crisp and the inside is completely tender when pierced with a knife.

4.While the potatoes bake, prepare the lentil salad. Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

5.In a separate small skillet, melt the coconut oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

6.Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant. Stir in the curry powder, turmeric, and cayenne pepper (if using), cooking for 30 seconds until aromatic.

7.Transfer the cooked lentil mixture to a large bowl. Pour the onion and spice mixture over the lentils. Add the chopped cilantro, parsley, lime juice, and 1 tablespoon of extra virgin olive oil.

8.Gently toss the lentil salad to combine all ingredients. Taste and adjust seasoning with salt and pepper as needed.

9.Once the sweet potatoes are fully baked, carefully slice each one lengthwise down the center, being careful not to cut all the way through. Gently squeeze the ends to open them up.

10.Fluff the inside flesh of each sweet potato with a fork, mixing in 1/2 tablespoon of softened butter into each potato.

11.Generously spoon the warm Curry Lentil Salad over the fluffy sweet potato flesh. Serve immediately.