- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 baking potatoes
- 1/2 tsp ground cumin
- 4 tbsp balsamic vinegar
- 4 tbsp tamari, or soy sauce
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 stick celery
- 30g fresh ginger, peeled and finely chopped
- 2 clove garlic, crushed
- 2 x 400g cans Puy lentils, drained and rinsed
- 4 tbsp sweet chilli sauce
- 1 tbsp lemon juice
- 1 tbsp chopped coriander, plus extra coriander leaves to garnish
- salt, and freshly ground black pepper
1. Heat the oven to 180°C/Gas 6. Prick the potatoes all over with the fork and place directly on the oven shelf to bake for 1.5 hours.
2. Meanwhile, in a medium saucepan, heat the cumin briefly over and moderate heat for about 1 minute, just until it starts to become aromatic. Add the balsamic vinegar, tamari or soy sauce, chopped onion, carrot, celery, ginger and garlic and stir to combine. Bring to a boil, cover and simmer gently over a low heat for 15 minutes or until the vegetables are tender.
3. Add the rinsed and drained lentils, sweet chilli sauce, lemon juice and chopped coriander and stir to combine. Season to taste with salt and pepper and set aside in a warm place until ready to serve.
4. When the potatoes are thoroughly cooked, remove them from the oven and place one on each serving plate. Split open lengthways with a serrated knife. Spoon the lentil mixture inside the potatoes and garnish with the extra coriander leaves and a final flourish of ground salt and pepper.
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