1. 1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

1. 1. Prepare Sweet Potatoes: Scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.

1. 1. Season: Pierce each sweet potato several times with a fork. This allows steam to escape and prevents them from bursting. Drizzle the sweet potatoes with 1 tablespoon of olive oil, then use your hands to rub the oil all over their skins. Sprinkle generously with salt and freshly ground black pepper.

1. 1. Roast: Place the seasoned sweet potatoes on the prepared baking sheet. Roast for 45-60 minutes, or until they are tender all the way through when pierced with a knife. The exact time will depend on the size of your sweet potatoes. Larger potatoes may take longer. You’ll know they’re done when the skins are slightly wrinkled and the flesh is soft.

1. 1. Rest: Once cooked, remove the sweet potatoes from the oven and let them cool slightly, just enough so you can handle them.

Part 2: Preparing the Savory Lentil Filling

1. 1. Sauté Aromatics: While the sweet potatoes are roasting, prepare the lentil filling. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.

1. 1. Add Garlic and Vegetables: Add the minced garlic, chopped red bell pepper, and chopped/grated carrot to the skillet. Cook for another 5-7 minutes, stirring frequently, until the vegetables begin to soften.

1. 1. Spice it Up: Stir in the ground cumin, ground coriander, smoked paprika, turmeric powder (if using), and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and deepening their flavor.

1. 1. Incorporate Lentils and Liquids: Add the rinsed brown or green lentils, vegetable broth, and tomato paste to the skillet. Stir well to combine everything, ensuring the tomato paste is fully dissolved.

1. 1. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 25-35 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking. If the mixture becomes too dry before the lentils are cooked, add a little more vegetable broth or water, ¼ cup at a time.

1. 1. Final Seasoning: Once the lentils are cooked, remove the skillet from the heat. Stir in the soy sauce (or tamari) and apple cider vinegar (or lemon juice). Taste the filling and adjust seasoning with salt and pepper as needed. Stir in half of the chopped fresh parsley or cilantro.

Part 3: Assembling the Lentil Stuffed Sweet Potatoes

1. 1. Slice Sweet Potatoes: Once the roasted sweet potatoes are cool enough to handle, carefully slice them lengthwise down the middle, but not all the way through. Gently open them up to create a “boat” or pocket for the filling. You can lightly fluff the insides with a fork if desired.

1. 1. Stuff: Generously spoon the prepared lentil filling into each sweet potato. Don’t be shy – pile it high!

1. 1. Garnish and Serve: Garnish your Lentil Stuffed Sweet Potatoes with the remaining fresh parsley or cilantro, and any of your chosen optional toppings (like a dollop of vegan yogurt, a sprinkle of seeds, or sliced avocado). Serve immediately while warm.