Sweet Potato Stuffed with Lentils and Spinach

Wash and halve the sweet potato lengthwise.

Fill a pan with plenty of water and bring to a boil. Then add the sweet potato halves and cook until tender, about 15–20 minutes. Transfer to a tray and let cool a little. Use a spoon to scoop out the cooked sweet potato flesh from the skins and cut into medium dice. Set aside the sweet potato skins for stuffing.

Wash and cut the spinach into medium strips. Chop up half an onion.

Put a little olive oil into a large skillet. Fry the onion over medium heat for 2 minutes, stirring often. Then add the diced sweet potato and fry for a few more minutes, stirring often.

Add the lentils and fry together with the rest of the ingredients. Season with a little salt.

Finally, add the spinach. Fry for 2 more minutes. Adjust the seasoning with salt and check that the ingredients are well cooked.

Stuff the sweet potato skins with the contents of the skillet and serve.