If you want an easy and delicious meed week meal, this Coconut & Lentil Baked Jacket Potato will become your go for if you are in lack of inspiration.
Like Hart & Soul, Melanie Lionello understands the need for her recipes to combine taste with real, nutritional value. The perfect example of her belief that health doesn’t have to compromise taste is her creamy and rich coconut lentil soup.
More than anything, Melanie believes in the power of Soul food.
With this recipe, Melanie’s upbringing formed her philosophy on food. As she said, the Lionello family kitchen was typically Italian, a place of family and devotion where Lionello learnt that the best food comes from fresh, natural produce and the desire to share and create for people you love. She always try to think of the different places she has been to and get a lot from her travels. How locals use ingredients, flavours. The soup we created with Melanie is inspired by the dal and lentil koottu’s at the heart of the South Indian diet.
She absolutely brilliantly put this dish together using her Coconut & Lentil for a moorish result. We let you judge by yourself… and if you have some leftovers….. wait what ??… no sorry, this will not happen…
- 4 x sweet potatoes
- 1 pack Hart & Soul Coconut and Lentil Soup, heated
- 1 pomegranate, jewels removed
- Coriander for garnish
- Pepitas for garnish
- Preheat your oven to 180 degrees Celsius
- Wash and dry each potato, leaving the skin on to add to the crunch
- Prick a knife into the middle of the potato a couple of times and place on a baking tray.
- Bake for 40-50 minutes or until tender.
- Slice each potato lengthways and spoon enough Hart & Soul Coconut & Lentil Soup into the middle to fill it.
- Top with pomegranate, coriander and pepitas and serve