Ingredients

· 6 orange sweet potatoes

· 2 tablespoons olive oil

· 1 brown onion, finely chopped

· 800 g brown lentils

· 2 garlic cloves, crushed

· 2 teaspoons ground cumin

· 2 teaspoons ground coriander

· 1 teaspoon garam masala

· 1 teaspoon hot paprika

· 2 tablespoons tomato paste

· 270 ml can coconut milk

· 400 g finely chopped tomatoes

· 1½ tablespoons lemon juice

· Plain Greek-style yoghurt, to serve

· Fresh coriander sprigs, to serve

· Mixed salad leaves, to serve

Method

Preheat oven to 200?C. Line a baking tray with baking paper. Place potatoes on prepared tray. Drizzle with half the oil. Season with salt and pepper. Bake until tender. Set aside to cool slightly. Meanwhile, heat remaining oil in a pan over medium-high heat. Add onion. Cook, stirring, for five minutes or until softened. Add lentils, garlic and spices. Cook, stirring, until fragrant. Add paste. Stir for a minute or until lentils are coated. Add coconut milk and tomatoes. Bring to the boil. Reduce heat to low. Simmer, until sauce reduces and thickens. Stir in juice. Season with salt and pepper. Cut a one cm thick slice from the top of each potato. Place tops in a bowl. Scoop flesh from potatoes, leaving a one cm border. Transfer flesh to bowl with tops. Roughly mash potato flesh. Add lentil mixture, folding to combine. Spoon lentil filling into potatoes. Drizzle with yoghurt and sprinkle with coriander sprigs. Serve with salad leaves.