Simple Baked Potatoes With A One-pot Lentil Filling

These simple baked potatoes with a one-pot lentil filling are ideal for lunchboxes, a comforting dinner or a post-workout meal. Make the filling from a handful of simple ingredients and serve with an easy mashed avocado sauce for deliciousness every time!
Simple Baked Potatoes With A One-pot Lentil Filling


  1. 4 large potatoes
  2. 1 large red onion diced
  3. 4 cloves garlic minced
  4. 1 tsp garlic power
  5. 2.5 cups chestnut mushrooms chopped
  6. 2 cups red lentils
  7. salt and pepper, to taste
  8. 1 cup cashew milk
  9. 2.5 cups broccoli chopped
  10. 5 tbsp nutritional yeast
  11. 2.5 cups spinach leaves


  • Preheat an oven to 200 degrees C/392 F. Bake the potatoes for 45-50 minutes, depending on the size of the potatoes. 
  • Add the red onion, garlic and garlic powder to a non-stick saucepan on a medium-high heat and stir for 2-3 minutes, until translucent. Add the mushrooms and continue stirring for around 4 minutes more. 
  • Lower the heat and add the red lentils and cover with water, but be sure not to pour in too much. Season to taste with salt and pepper. 
  • Simmer on a low-medium heat for 15-20 minutes, stirring occasionally and adding more water when necessary. Around 10 minutes into the cooking process, pour in the cashew milk. 
  • At the last minute, stir in the broccoli, nutritional yeast and spinach. Cook until the spinach wilts and the broccoli softens slightly.