Spiced Lentil, Sweet Potato & Kale Whole Wheat Pockets
- 1 cup warm water (not hot or boiling)
- 2 teaspoons active dry yeast
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil, divided
- 3 small sweet potatoes, scrubbed clean
- 2 tablespoons olive oil, divided, plus more for brushing
- 1 onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup French green (Puy) lentils, picked over and rinsed
- 2 cups water
- 1/2 bunch kale, tough ribs and stems removed
- 1/2 teaspoon salt
- Produce
- Cumin, ground (1 teaspoon)
- Garlic (2 cloves)
- Kale (1/2 bunch)
- Onion (1)
- Sweet potatoes, small (3)
- Cooking & Baking
- Active dry yeast (2 teaspoons)
- All-purpose flour (1 1/2 cups)
- Allspice, ground (1/2 teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Olive oil (5 tablespoons)
- Salt (2 teaspoons)
- Whole wheat flour (1 1/2 cups)
- Drinks
- Water (3 cup)
- Other
- 1/2 cup French green (Puy) lentils, picked over and rinsed
Preparation
Read recipe preparation on thekitchn.com
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Published December 4, 2012 (2 months ago).
116 people saved this recipe.
