I got a package of black beluga lentils a couple weeks ago and I have been dying to try it. Today was the day. I made these Lentil Stuffed Sweet Potatoes and they were out of this world delicious. Super easy to make too.

I cooked the sweet potatoes in my Instant Pot and it took no time at all. Since I know not everyone has an instant pot, I will write directions for the oven as well. If you like sweet potato recipes, you may also like my Sweet Potato Chili or my Sweet Potato Pasta with Brussels Sprouts.

If you can’t find the black beluga lentils, you can also use black beans or brown lentils. Both should work well. This dish is not only easy, but also budget friendly.

Vegan and gluten free too. I topped mine with some of my homemade dairy free sour cream and it was delicious!

Lentil Stuffed Sweet Potatoes

Lentil Stuffed Sweet Potatoes print shopping list A super easy, budget friendly meal! Ingredients 1 1/4 cups black beluga lentils (brown lentils or black beans will work too)

2 1/2 cups water

2 baked sweet potatoes

2 cups diced onions

1 cup diced zucchini

1 cup corn

1-2 cloves garlic, minced

1/2 cup veggie broth

1 tsp chili powder

salt to taste Instructions Cook the beluga lentils using 1 1/4 cups uncooked lentils and 2 1/2 cups water. Bring water to a boil, then reduce heat, and let simmer for 15 minutes covered. Set aside. In a large saute pan , saute the onions, veggie broth, zucchini, corn, and garlic for 7-9 minutes on medium high heat until the onions are soft, reduce heat to low and add the cooked lentils and stir. For the sweet potatoes: If using an Instant Pot , fill the bottom with a little water, place the sweet potatoes on top of the trivet. Pierce with a fork a few times. Cook on manual for 20-25 minutes and then do a natural release. If using an oven, preheat to 400. Place the sweet potatoes on a lined baking sheet . Brush with oil and pierce with a fork a few times. Cook for about 45 minutes, OR until you can pierce the flesh easily with a knife. To serve, cut open the baked sweet potatoes. Pour the lentil mixture over them. Top with green onions, sea salt and dairy free sour cream. by Melissa King Recipe Notes This should keep in the fridge for at least 5 days. Enjoy!