Spiced lentil, kale, and sweet potato rolls

These are great as a snack or you can add a side to make them into a meal. They are also easy to eat with one hand, so perfect for those early days when you feel like you’re constantly breastfeeding or holding a baby and don’t have two free hands!

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Ingredients:

  • 2 packages Pillsbury crescent rolls (dough for 8)
  • 2 or 3 small sweet potatoes
  • Olive oil
  • ½ medium yellow onion, diced
  • 3 garlic cloves, minced
  • 3 inch chunk of ginger, peeled and grated
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp nutmet
  • ½ C green lentils
  • 2 C water
  • 2 C loosely packed kale, torn into bite-sized pieces without stems
  • Dash of Himalayan rock salt

Directions:

Warm about a tablespoon of oil in a medium sauce pan. Add onion and garlic and saute until translucent. Then add the ginger and other spices and continue stirring until fragrant (about 1 minute). Add the lentils and water. Bring to a boil over high heat, then lower heat and simmer uncovered about 10 minutes.

While doing this, pierce the 3 sweet potatoes and microwave them to cook them. Check on them every couple of minutes. It will take about 10 minutes total. Set aside to cool. Once cool, cut in half and scoop out the sweet potato, “mashing” it at the same time.

Add the kale and rock salt to your lentil mixture (mine is in a twister, so I twist it a couple times). Cover and simmer until the lentils are soft, but not mushy. This time could vary: mine took about 20 minutes.

While cooking your lentil/kale mixture, open your crescent rolls and spread some on a cookie sheet (I use a non-stick one, but you could also use parchment paper).

Using a slotted spoon, add some of the lentil/kale mixture. It will be a bit watery, so you will want the slotted spoon to make sure there is little water (alternatively, you could drain the liquid from the lentil/kale mix first).

Then roll up into a crescent roll. You can also make these into pockets and instead of making rolls, pinch two triangles together. In this case, spread the sweet potato onto one of the triangles, being sure to leave an edge so you can pinch the top and bottom pastry pieces together if you choose to make pockets. Then place a second pastry piece on top and pinch the two pieces together.

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Bake at 375 for 12-14 minutes or until golden brown. You can serve as a meal and add a salad (see photo: I added a nice salad-in-a-bag!) or have to eat with one hand during those mega nursing sessions!