nutritional information

Per Packet:

  • Calories: 265
  • Protein: 9 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 43 g
  • Cholesterol: 0 mg
  • Sodium: 253 mg
  • Fiber: 10 g
  • Sugar: 13 g
Vegan Gluten-Free

Spice Market Sweet Potato and Lentil Packets

Spice Market Sweet Potato and Lentil Packets

Serves 4

30 minutes or fewer

Sweet potatoes and lentils get cooked in a curried broth inside packets for a lightly spicy dish. Serve with quinoa.
  • 2 cups finely diced sweet potato
  • 1 large red bell pepper, diced (1 ½ cups)
  • 1 cup fresh green beans, thinly sliced
  • ¼ cup golden raisins
  • 2 Tbs. hot sesame oil
  • 1 cup low-sodium vegetable broth
  • 2 Tbs. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. curry powder
  • 1 ½ cups cooked lentils or 1 15-oz. can lentils, rinsed and drained
  • 4 Tbs. prepared mango chutney, optional

1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper, if desired.

3. Whisk together broth, ginger, garlic, and curry powder in small bowl.

4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper, if desired. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.

5. Transfer to plates. Let each person open packet carefully—escaping air will be hot. Top with chutney, if using.

May/June 2010 p.34

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Very delicious! Definitely will make again. Made this recipe with few substitutions, I used peas and added two cups of broth instead of one. I also made it in a glass dish as opposed to packets! So good!

Christie - 2015-08-05 00:10:41

This was really good! Didn't use raisins, and subbed regular sesame oil for hot. Also, didn't have fresh ginger so used ground and it came out just as good. The good thing about this dish is you can really use any veggies you want in addition to the sweet potato. I had fresh asparagus I had just bought from the farmer's market so I used that instead of green beans. We also topped ours with a bit of plain Greek yogurt which was wonderful. Will definitely make again!

Michelle Bianchetto - 2013-05-20 23:05:09

I'm about to try this, read the reviews and am very impressed. I am not a fan of curry, I've tried a lot of iterations, but just don't like it. Sad. I plan to make this without the raisins and curry, but to add a bit of spice I will use Cajun Seasoning. I like it hot!!

Teri Miller - 2013-05-17 21:41:55

Do you think you could grill this? If so, how long would it take? Thanks!

Molly - 2013-05-17 16:08:56

This is one of my favorites! We cheat and use canned lentils and nix the raisins. Make sure to cut the potatoes very small to get them to cook properly. And I'd say the chutney is definitely not optional - best part of the dish!

Rachael - 2013-05-17 15:27:24

Sheila, vegan does not equal less taste. Jeff, vegan does not equal "diet" food. This is an exciting recipe with bold tastes and textures. THAT is what makes any food interesting and palatable. And, as with all cooking, making it personal by adapting recipes to your personal style (whether it is for calorie counting or allergies or liked/disliked ingredients) is what brings art and love to what many call a chore.

vanessa - 2012-09-13 15:12:07

Jeff, I think it's important to remember that not everyone is vegan. These recipes, with oil and other higher fat contents, are an excellent bridge for people who eat too much meat and want to eat less of it, but don't have a palate yet for low fat, vegetable based foods. This magazine it excellent because you can get all these recipes... and tailor them to your needs (and your families needs) while moving in the right direction. Yes?

Sheila W - 2012-04-14 15:55:26

So glad this is on the website! I lost the copy of my magazine with this recipe. I made this at least 15 times last summer. DELICIOUS. FYI to some of the commenters, the easiest way to make the sweet potatoes cook correctly is to "finely dice" them, as indicated in the directions. It's a little time consuming but worth it in the end product and will save you time in the cooking phase.

Patrick - 2011-06-18 15:40:15

I LOVE this recipe! The only change I make is using one tablespoon of hot sesame oil and one tablespoon of regular sesame oil. That way it's not too spicy, but it still has the nice sesame taste.

Jenny - 2011-06-06 21:57:59

This recipe is fantastic! I have made it several times for family and friends. I do cook it longer than the recipe states, though, to ensure the sweet potatoes cook well.

Cathy Kemmerlin - 2011-01-06 06:16:11

AMAZING!! I can't believe such a seemingly odd mix of ingredients makes something so delicious. My only change was to skip the red peppers because I don't like them. I'll be making this again very soon.

Heather - 2010-12-06 14:06:42