Why Make This Recipe
This One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale dish is perfect for busy weeknights. It is easy to make and requires minimal cleanup since everything cooks in one pan. The combination of creamy lentils, sweet potatoes, and hearty kale makes this meal both satisfying and nutritious. Plus, it’s loaded with flavor thanks to the mix of herbs and spices!
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:
- Heat a large skillet over medium heat and add olive oil.
- Stir in the cubed sweet potatoes and sauté for 5 minutes.
- Add in the oregano, garlic powder, onion powder, black pepper, and sea salt. Mix well.
- Pour in the broth, cover the skillet, and reduce heat to a simmer. Cook for 10 minutes or until the sweet potatoes are fork-tender.
- Next, stir in the chopped kale, lentils, cream, and lemon juice. Let it simmer until thickened to your liking, about 5-10 minutes.
- Serve and enjoy!
How to Serve One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale
This dish is best enjoyed hot. You can serve it as a main course or alongside pita or sourdough. Drizzle with tahini and chili oil for an added flavor boost. It’s a hearty meal that will keep you satisfied!
How to Store One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale
If you have leftovers, let the dish cool down completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can reheat it on the stovetop over low heat, adding a bit of broth if it has thickened too much.
Tips to Make One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale
- For extra flavor, consider adding fresh herbs like parsley or cilantro when serving.
- Make it spicier by adding more red pepper flakes or a dash of hot sauce.
- If you want a vegan option, replace the heavy cream with coconut milk or a dairy-free cream alternative.
Variation
You can switch out the kale for other leafy greens such as spinach or swiss chard. You can also use different types of sweet potatoes or even butternut squash for a unique twist.
FAQs
1. Can I use regular potatoes instead of Japanese sweet potatoes?
Yes, regular potatoes can be used, but the texture and flavor may differ slightly.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure to use gluten-free bread if you serve it with pita or sourdough.
3. Can I freeze the leftovers?
Yes, you can freeze this dish. Allow it to cool completely, then transfer to a freezer-safe container. It should last for up to 2 months in the freezer. Thaw in the refrigerator before reheating.
One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful one pan dish featuring creamy lentils, sweet potatoes, and kale, perfect for busy weeknights.
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
- 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
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Stir in the cubed sweet potatoes and sauté for 5 minutes.
- Add in the oregano, garlic powder, onion powder, black pepper, and sea salt. Mix well.
- Pour in the broth, cover the skillet, and reduce heat to a simmer. Cook for 10 minutes or until the sweet potatoes are fork-tender.
- Next, stir in the chopped kale, lentils, cream, and lemon juice. Let it simmer until thickened to your liking, about 5-10 minutes.
- Serve and enjoy!
Notes
For an extra flavor boost, drizzle with tahini and chili oil before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Keywords: one pan, creamy lentils, healthy dinner, sweet potatoes, kale
