It’s that time of the week again and we have a special treat for everyone this meat-free Monday. This comforting stuffed potato is filled with zesty brown lentils and herbed Greek yoghurt.

SERVES 4 // COOKING TIME 70 mins

INGREDIENTS
¼ cup coarse salt
4 large potatoes, washed
250g brown lentils, cooked and drained
95 ml Greek yoghurt
Zest and juice of 1 lemon, plus zest and wedges to serve
2 tsp chopped parsley, plus leaves to garnish
Salt and pepper

METHOD
1. Preheat oven to 180°C and line a baking tray with foil.
2. Sprinkle the coarse salt on to the baking tray and set the potatoes on top. Bake for one hour, until cooked through. Remove and set aside.
3. Mix together the cooked lentils, Greek yoghurt, lemon zest and juice, and chopped parsley, then season.
4. Cut a deep cross into each baked potato and push the sides so they split open. Divide the lentil mixture between the potatoes, spooning it into the cuts. Garnish with parsley leaves and lemon zest, season and serve with extra lemon wedges.