Anyway, I pinned these spiced lentil, sweet potato and kale whole wheat pockets a long time ago but finally got the groceries for them last week. With another snow day last Tuesday (that would be number 7, and no I am not yet sick of them), I ended up having more time than I expected to cook dinner, and so I tried these little babies.
Now they aren't quick, because you have to make your own pocket dough (which is basically a whole wheat pizza dough). However you could totally use store-bought dough to save yourself some time. You know me though - I am all about making my own doughs. And I am glad that I did because my mom raved about the taste and consistency of the dough; it was really good!
You also have to bake sweet potatoes and give them time to cool; I recommend doing that while the dough rises, but you could always bake them a day or two before you put the pockets together to save time the day of.
Then comes the filling. First of all, sweet potatoes are delicious all by themselves. But on top of a smearing of the mashed potato, you add a mixture of lentils and kale spiced with cumin, cinnamon, allspice and garlic. Totally flavorful, delicious, aromatic, fabulous - all those amazing words. And then on top of that filling, you add some caramelized onions. Can you imagine a more delicious mixture?
They get baked for about a half hour, and then you can devour them. Rachael ate hers with marinara sauce, because she felt the need for a sauce, but Mom and I just ate them straight up. And then I ate them for lunch almost every single day until they were gone. The blog I got the recipe from claimed that the pockets taste just as good cold (the woman even freezes them, grabs them out of the freezer in the morning, and lets them defrost gradually throughout the day). I had my doubts because I don't usually like my food cold (I am well known for this in my family), but I did try it at work one day, and honestly? It was even better. Not cold, mind you, but room temperature. I don't know why, but the flavors merged and were somehow more noticeable when they weren't hot. No clue how it worked, but trust me, it did.
So, I will definitely make these again, but I will probably make them smaller next time so they last me longer. They are really filling the size that the recipe calls for, because they're pretty huge (yet don't get me wrong; I ate them all easily!).
Spiced Lentil, Sweet Potato, and Kale Whole Wheat Pockets
from The Kitchn
Makes 6 pockets
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
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