2tspgrapeseed, extra-virgin olive, or camelina oil
2garlic cloves, minced
3/4cupblack (beluga) lentils
6cupscups chopped kale, tough ribs and stems removed
1 1/2cupsplain Greek yogurt
Zest of 1 lemon
Preheat oven to 400 F. Using fork, poke several holes in sweet potatoes. Place potatoes on baking sheet and bake until fork tender, about 45 minutes. Cooking times will vary depending on size of potatoes.
Meanwhile, heat oil in medium saucepan over medium heat. Add onion and salt; heat until onion has softened, about 5 minutes. Add garlic and heat for
1 minute. Add thyme, cumin, coriander, turmeric, allspice, and black pepper to pan; heat for 30 seconds. Add lentils and 2 cups water. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes. Stir in kale and heat for additional 10 minutes.
To serve, slice down center of each potato and stuff with lentil mixture. Top with dollops of Greek yogurt and walnuts. Garnish with lemon zest.
Per serving: 383 calories; 19 g protein; 8 g total fat (1 g sat. fat); 64 g total carbohydrates (15 g sugars, 13 g fiber); 288 mg sodium