Description
A delicious and nutritious one-pan meal featuring creamy lentils, Japanese sweet potatoes, and kale, perfect for a wholesome dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dry green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 large Japanese sweet potato, peeled and diced (about 2 cups)
- 2 cups kale, stems removed and chopped
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper, cooking for an additional minute until fragrant.
- Add the rinsed lentils and vegetable broth to the skillet. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, stir in the diced Japanese sweet potato. Cover and cook for another 15-20 minutes, or until the lentils and sweet potatoes are tender and most of the liquid has been absorbed.
- Stir in the chopped kale, coconut milk, and lemon juice. Cook for an additional 5 minutes, until the kale is wilted and everything is heated through.
- Taste and adjust seasoning if necessary. Serve warm, garnished with fresh parsley.
Notes
- For added protein, consider mixing in cooked chicken or tofu before serving.
- Substitute the kale with spinach or Swiss chard for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg