Provider Farm

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Spiced lentil, sweet potato,and kale whole wheat pockets



For the dough:
1 cup warm water (not hot or boiling)
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

For the filling:
3 small sweet potatoes, scrubbed clean
2 tablespoons olive oil, divided, plus more for brushing
1 medium yellow onion
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


Combine the warm water and yeast in a small bowl and let sit until the yeast dissolves. Meanwhile, combine the two flours and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed. Add 2 tablespoons of olive oil, followed by the dissolved yeast mixture, and mix on low speed until a shaggy dough forms. Knead for 7 to 10 minutes until dough is smooth. Lightly grease a large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 to 2 hours, or until doubled in size.

Preheat the oven to 400°F. Prick the sweet potatoes in several places with a fork and place on a baking sheet. Bake 45 minutes to an hour, or until very soft to the touch. Set aside to cool.

Cut the onion in half. Thinly slice one half and set aside. Dice the other half. Warm 1 tablespoon of oil in a medium saucepan over medium heat and sauté the diced onion and garlic until onion is translucent. Add the cumin, cinnamon, and allspice and cook, stirring, until fragrant, about 1 minute. Add the lentils and water. Bring to a boil over high heat, then lower heat and simmer uncovered for 10 minutes.

Cut the kale into bite-size pieces. Add kale and salt to the lentils. Cover and simmer for 5 to 10 minutes more, until lentils are soft but not mushy. Taste and adjust seasoning. Using a slotted spoon, transfer the lentil and kale mixture to a bowl, leaving most of the cooking liquid in the pot.

Meanwhile, warm 1 tablespoon of olive oil in a heavy skillet over low heat. Add the thinly sliced onion and cook, stirring occasionally, until onions are caramelized, about 20 to 25 minutes.

Increase the oven heat to 450°F. Divide the dough into 6 pieces and let rest for 20 minutes, loosely covered with plastic wrap. Peel the sweet potatoes and cut into 1-inch chunks. Mash with a fork until smooth and add a sprinkle of salt, if needed.

On a well-floured cutting board, roll a piece of the dough into an 8- or 9-inch oval. (If it starts to shrink back, set it aside to rest for 5 minutes and try again.) Spread about 1/4 cup mashed sweet potato over bottom half the dough, leaving room at the edges to seal the pocket closed. Cover with about 1/3 cup of the lentils and kale. Top with a small amount of caramelized onions. Fold top half of the dough over, and pinch and fold edges to seal securely.

Use a spatula to transfer pocket to a parchment-lined baking sheet. Brush top with olive oil and cut 2 or 3 small slits to let steam escape as it bakes. Repeat with remaining dough and filling.

Bake for 25 to 30 minutes, or until browned. Let cool for at least 5 minutes if serving immediately.

To freeze, let the pockets cool completely on the baking sheet and then place the entire baking sheet in the freezer. Once pockets are completely frozen, wrap each one individually in foil or plastic wrap, and store in a freezer-safe container. Thaw and reheat in the microwave or oven, or eat at room temperature.
Recipe Notes:
Brown lentils can be substituted for the French green lentils, but begin checking for doneness a little earlier.