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Preheat oven to 400 degrees F (200 degrees C).
Sweet Potatoes (6)
multiple times with fork all over. Transfer to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
While sweet potatoes cook, add
Lentils (3/4 cup)
to saucepan with
Water (1 1/2 cups)
, cover with lid and bring to boil, then simmer until cooked through. (Cook according to the length of time on the packaging, some cook in 15-20 minutes, others require more like 35-40 minutes.) Remove from heat once cooked.
Coconut Oil (1/2 Tbsp)
Sweet Onions (1 cup)
Garlic (2 cloves)
to a large saucepan, cook over medium heat for 3-5 minutes.
Red Bell Peppers (1 cup)
and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
Tomatoes (1 cup)
Tomato Sauce (3/4 cup)
Almond Milk (1/2 cup)
Curry Powder (1 Tbsp)
Ground Cumin (1/2 Tbsp)
Ground Turmeric (1 tsp)
Ground Ginger (1/2 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
and simmer on low for 5 minutes.
Once sweet potatoes are cooked through, cut the skin off the top of each then use a fork to break apart and mash the cooked flesh.
Top each sweet potato with lentil curry mixture.
Fresh Cilantro (to taste)
and serve hot.
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