Description
This one pan creamy lentils recipe with Japanese sweet potatoes and kale is a cozy, plant-based meal full of rich flavor and nourishing ingredients. Made in a single skillet with lentils, tender greens, and a velvety coconut broth, it’s a vegan, gluten-free dinner that’s hearty, wholesome, and easy to make.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 Japanese sweet potatoes, peeled and diced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk (or other plant-based cream)
- 3 cups fresh kale, chopped (stems removed)
- ½ tsp dried thyme or rosemary (optional)
- Salt and pepper, to taste
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Sauté onion until softened, about 5 minutes.
- Add garlic and cook for 30 seconds, until fragrant.
- Stir in diced sweet potatoes and cook for 5–7 minutes, allowing them to brown slightly.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until lentils and potatoes are tender.
- Stir in coconut milk and chopped kale. Simmer for another 5–10 minutes until kale is wilted and mixture is creamy.
- Season with salt, pepper, and lemon juice before serving.
Notes
- Red lentils can be used for a softer, stew-like texture (reduce simmer time).
- Substitute kale with spinach or Swiss chard.
- Stir in miso or nutritional yeast for added umami.
- Add chili flakes or hot sauce for a spicy kick.
- A splash of broth or water helps rehydrate leftovers when reheating.
