Sweet potatoes stuffed with lentil bolognese casserole

Ingredients

• 2 pcs Sweet potaoes
• 120 ml Black lentils
• 120 ml Tomato sauce
• 1 pcs 1 small onion, wedged
• 1 clove Garlic clove, minced
• 1 pcs Carrot, grated
• 1 tsp Oregano, dried
• 1 tsp Basil, dried
• 1 tbsp Olive oil
• 2 pinch Salt and freshly ground black pepper to taste
• 2 sprig Parsley, chopped, fresh

Method

1. Preheat the oven to 200°C.
2. Wash the sweet potatoes, prick a few holes in them with a fork and place them in the oven. Bake for about 45-60 minutes or until they are completely soft.
3. Meanwhile, prepare the lentil Bolognese casserole. Add the finely chopped onion and sauté until translucent.
4. Add the crushed garlic and grated carrots. Sauté for a further 5 minutes until the vegetables are tender.
5. Add the drained lentils, tomato sauce, oregano, basil, salt and pepper. Cook over a low heat for 15-20 minutes until the ragout thickens and the flavours are well combined.
6. When the sweet potatoes are cooked, cut them in half and press the insides with a fork to create a serving space.
7. Fill the sweet potatoes with the lentil Bolognese casserole.
8. Garnish with fresh parsley and serve immediately.