Just some good old not-so-plain comfort food. Warm and satisfying thanks to the lentils, these twice baked yams work equally well as a side dish or a main. Bonus, they keep and reheat well, so make a couple extras to throw in with your salad and guarantee a week of not-sad-desk-lunches. —kangarhubarb
Lemon Tahini Sauce
juice and zest of 1 lemon
each of salt and pepper
Dijon mustard (optional)
Blend all ingredients together, adding remainder of water if needed to make sauce a pourable consistency.
ground black pepper
cloves garlic, minced
small onion, diced
In This Recipe
Roast yams whole in the oven by piercing them several times with a fork or paring knife and placing in a 350 F oven. Check after 20 minutes and then every 5 - 10 minutes thereafter. Remove from oven when flesh feels soft throughout when tested with a paring knife.
Alternatively, yams can be cooked in the microwave. Pierce several times with a knife and fork and microwave on high in 2 - 3 minute increments.
Add red lentils to 2 cups of water and bring to a boil. Once boiling, drop heat to a simmer, cover, and continue simmering for 20 minutes. It's okay if the lentils loose their shape- you're going to be blending them anyway. If there's any liquid remaining, drain it off now.
Slit yams lengthwise and scoop flesh into a food processor. Reserve yams skins. Add drained cooked lentils, and Harissa through black pepper. Start on the lower end of the spectrum for the harissa (mine isn't terribly hot, but has a deep and smoky flavour profile, so I was able to add the full 3 Tbsp). Once blended, add onions and garlic and pulse briefly to combine.
Fill reserve yam skins with yam and lentil mixture. Place on baking sheet and return to oven for another 15 - 20 minutes until hot throughout and beginning to brown.
Allow to cool slightly and top with lemon tahini sauce.