Lentil and Goat Cheese Stuffed Sweet Potatoes

• 4 medium sweet potatoes (2 ½ pounds)
• ¾ cup black lentils (or French lentils)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• 2 stalks celery, including leaves
• 1 large green onion
• 4 ounces goat cheese, divided
• 1 teaspoon fresh thyme, chopped

Fresh ground black pepper

1. 1. Preheat oven to 450°F.
2. 2. Wash the sweet potatoes, and prick them all over with a fork. Bake for 45 minutes to 1 hour, depending on the size of the sweet potatoes, until tender.
3. 3. In a medium pot, combine ¾ cups black lentils with 3 cups water. Bring to a boil, then simmer for 20 minutes, until tender but not soft. Drain in a colander, removing as much liquid as possible, then transfer to a bowl. Mix lentils with 1 tablespoon olive oil and ½ teaspoon kosher salt. Thinly slice celery stalks and green onion and chop 1 teaspoon fresh thyme leaves, then mix in with the lentils. Reserve the celery leaves.
4. 4. When the potatoes have finished baking, remove them from the oven. Transfer to a cutting board and let cool slightly until able to handle. Cut each potato in half with a serrated knife, then scoop out the insides into a bowl, making sure to keep a layer of sweet potato within the skin so that it can stand on its own. In the bowl, mash the potato with a masher, then stir in half of the goat cheese, ½ teaspoon kosher salt, and fresh ground pepper.
5. 5. Fill each potato skin with the potato filling and top with the lentils. Bake until heated through, 5 to 10 minutes. Remove the potatoes from the oven and garnish with celery leaves and the crumbles of the remaining goat cheese. Serve hot.