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Lentils.org

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Lentil Tikka Masala Loaded Jacket Potatoes

Prep Time: 20 Minutes

Total Time: 1 Hour 20 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Jacket Potatoes:
  • 10 large russet baking potatoes, about 10–12 oz each
  • 2 Tbsp (30 mL) canola oil
  • 1 Tbsp (15 mL) salt
  • Lentil Tikka Masala
  • 2 Tbsp (30 mL) canola oil
  • 1 ½ cups (375 mL) yellow onion, small diced
  • 2 Tbsp (30 mL) garlic, minced
  • 1 Tbsp (15 mL) ginger, minced
  • 3 Tbsp (45 mL) tikka masala paste
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) smoked paprika
  • 1 can (28 oz) crushed tomatoes
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 1 cup (250 mL) vegetable stock
  • 1 cup (250 mL) full-fat coconut milk
  • 1 Tbsp (15 mL) lemon juice
  • 1 ½ tsp (7 mL) salt, or to taste
  • Assembly
  • 1 ¼ cups (310 mL) plain Greek yogurt
  • ¾ cup (175 mL) prepared mango chutney
  • ½ cup (125 mL) green onions, thinly sliced
  • ½ cup (125 mL) fresh cilantro leaves, roughly chopped
  • 2 lemons, cut into wedges

Directions

  1. Preheat oven to 425°F (220°C). Scrub and thoroughly dry the potatoes. Lightly coat with oil and salt.
  2. Arrange potatoes directly on oven racks or on sheet pans fitted with wire racks. Bake for 50–65 minutes, or until skins are crisp and centers are completely tender.
  3. To prepare the lentils: Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and sauté for 4–5 minutes until softened. Add garlic and ginger and cook for 1 minute. Stir in tikka masala paste, cumin, and paprika and cook for an additional 1 minute.
  4. Add tomatoes, lentils, and stock. Bring to a simmer and cook for 10–12 minutes, stirring occasionally.
  5. Stir in coconut milk and continue cooking for 3–5 minutes until the mixture is thick enough to generously spoon over a potato. Finish with lemon juice and season with salt.
  6. To serve, split each jacket potato lengthwise and gently squeeze the ends to open the center. Fluff the potato flesh with a fork.
  7. Portion approximately ¾ cup (175 mL) cup lentils into each potato. Finish each potato with 2 Tbsp (30 mL) yogurt, 1 Tbsp (15 mL) mango chutney, green onions, cilantro, and a lemon wedge.
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