Creamy Lentils with Sweet Potatoes and Kale

Why Make This Recipe

One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale is a delicious and wholesome dish. It brings together nutritious ingredients that are not only good for you but also full of flavor. This recipe is perfect for busy weeknights as it requires minimal cleanup, making it a hassle-free option for dinner. Plus, it’s a great way to enjoy a variety of textures and tastes all in one meal.

How to Make One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale

Ingredients

• 2 tbsp olive oil
• 1 Japanese sweet potato, peeled and cubed
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp sea salt, more to taste
• Optional: 1/4 tsp red pepper flakes
• 1 cup low sodium broth (I used bone broth)
• 1 can of lentils, drained and rinsed
• 2 large handfuls of chopped kale
• 1/2 cup heavy cream
• Juice of 1 lemon
• Tahini
• Chili oil
• Pita or sourdough

Directions

1. Heat a large skillet over medium heat and add the olive oil.
2. Stir in the cubed Japanese sweet potato and sauté for about 5 minutes.
3. Add the oregano, garlic powder, onion powder, black pepper, sea salt, and broth. Cover the skillet and reduce the heat to a simmer for 10 minutes, or until the sweet potatoes are fork-tender.
4. Stir in the chopped kale, drained lentils, heavy cream, and lemon juice. Allow the mixture to simmer until it thickens to your liking, about 5-10 minutes.
5. Serve and enjoy your meal!

How to Serve One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale

This dish can be served warm straight from the pan. For added texture and flavor, drizzle some tahini and chili oil on top. You can enjoy it with pita bread or sourdough for a complete meal. It can also be served as a side dish or a main course.

How to Store One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale

You can store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. Make sure to cool the dish completely before sealing the container. If you want to freeze it, place it in a freezer-safe container, and it should last for up to 3 months. When you’re ready to eat it, just thaw and reheat.

Tips to Make One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale

• Use fresh kale as it adds more flavor and color.
• Feel free to adjust the spices to suit your taste.
• If you prefer a vegan version, you can replace heavy cream with coconut milk or a plant-based alternative.
• You can add more vegetables like spinach or carrots for additional nutrients.

Variation

You can switch the Japanese sweet potatoes with regular sweet potatoes or even butternut squash if you prefer. Adding different greens like spinach or Swiss chard can also change the flavor profile and nutrition.

FAQs

Can I use other types of lentils for this recipe?
Yes, you can use other types of lentils, but make sure to adjust the cooking time as different lentils may take longer to cook.

Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prep, as it reheats well and retains its flavors.

Can I make this dish without heavy cream?
Yes, you can replace heavy cream with coconut milk, cashew cream, or simply omit it for a lighter version.

One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A wholesome and flavorful dish that combines creamy lentils, Japanese sweet potatoes, and kale, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 Japanese sweet potato, peeled and cubed
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp sea salt, more to taste
• Optional: 1/4 tsp red pepper flakes
• 1 cup low sodium broth
• 1 can of lentils, drained and rinsed
• 2 large handfuls of chopped kale
• 1/2 cup heavy cream
• Juice of 1 lemon
• Tahini
• Chili oil
• Pita or sourdough

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Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Stir in the cubed Japanese sweet potato and sauté for about 5 minutes.
3. Add the oregano, garlic powder, onion powder, black pepper, sea salt, and broth. Cover the skillet and reduce the heat to a simmer for 10 minutes, or until the sweet potatoes are fork-tender.
4. Stir in the chopped kale, drained lentils, heavy cream, and lemon juice. Allow the mixture to simmer until it thickens to your liking, about 5-10 minutes.
5. Serve and enjoy your meal!

Notes

Use fresh kale for better flavor. This dish can be modified with vegan alternatives or different vegetables.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 8g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 30mg

Keywords: lentils, sweet potatoes, kale, easy dinner, one pan meal