One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale
This comforting, one-pan dinner combines hearty lentils with the subtle sweetness of Japanese sweet potatoes and nutritious kale. The creamy lemon sauce ties it all together, offering a bright, flavorful dish that is both light and satisfying. Perfect for busy weeknights, it’s a quick meal that packs in plant-based fiber, vitamins, and minerals, making it an excellent option for those seeking a wholesome, gluten-free, and vegetarian dish. Plus, it's versatile enough to serve as a side or a complete meal on its own.
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 (bone broth)
1 can of lentils, drained and rinsed
2 large handfuls of chopped kale
1/2 cup heavy cream
Juice of 1 lemon
Optional for serving: Tahini, Chili oil, Pita or sourdough
Directions:
1. Heat a large skillet over medium heat and add olive oil. Stir in the cubed sweet potato and sauté for 5 minutes.
2. Add seasonings and broth. Cover and reduce heat to simmer for 10 minutes until potatoes are fork-tender.
3. Stir in kale, lentils, cream, and lemon juice. Let simmer for an additional 5-10 minutes until thickened to your liking.
4. Serve with tahini, chili oil, and pita if desired.
Prep Time: 35 minutes
Kcal: 380 per serving