Harissa Mushroom & Lentil Jacket Potatoes
Ingredients
- 2 large Maris Piper potatoes
- 2 tbsp olive oil
- 1 medium onion
- 200g mushrooms
- 400g tin beluga lentils
- 2 tbsp chopped sun-dried tomatoes
- Large handful spinach
- Salt and pepper, to taste
Sauce
- 1/4 cup runny tahini
- 1/4 cup coconut milk
- 3 tbsp harissa paste
- 2 tbsp lemon juice
- 1 tsp smoked paprika
To garnish
- Vegan sour cream
- Fresh coriander
- Spring onion
- Chilli flakes
Preparation
Preheat oven to 220°C/425°F/gas 7.
Rinse or scrub potatoes and dry. Pierce each one several times with a fork, then rub with a little olive oil and sprinkle with sea salt.
Roast in the oven, directly on the rack, for 40-50 mins or until soft inside.
Meanwhile, mix together ingredients for the sauce in a bowl and set aside.
Prep vegetables - peel and dice onions, chop mushrooms, drain and rinse lentils, chop sun-dried tomatoes, and chop spinach.
In a frying pan, heat oil and sauté onions on medium until translucent, then add mushrooms, lentils, sun-dried tomatoes, and the sauce.
Stir well and cook until mushrooms have softened, then add spinach and cook for a few minutes more. Add water as necessary to make the filling saucier. Season with salt and pepper to taste.
Once potatoes are completely cooked through, remove from the oven and slice each one from end to end, without cutting all the way through. Gently pull apart and stuff with a generous amount of harissa mushroom and lentils.
Top each jacket potato with a dollop of vegan sour cream, chopped fresh coriander, sliced spring onion, and chili flakes.
