One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale

Why You’ll Love This Recipe

• Nutrient-Dense: Packed with plant-based protein, fiber, and essential vitamins and minerals.
• Simple Preparation: Requires minimal chopping and uses just one pan for easy cooking and cleanup.
• Versatile: Can be enjoyed as a standalone vegetarian meal or paired with a protein of your choice.

Ingredients

For the Dish:

• 2 tablespoons olive oil
• 1 Japanese sweet potato, peeled and cubed
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• Optional: ¼ teaspoon red pepper flakes
• 1 cup low-sodium vegetable broth
• 1 can (15 ounces) lentils, drained and rinsed
• 2 large handfuls of chopped kale
• ½ cup heavy cream
• Juice of 1 lemon

For Serving (Optional):

• Tahini
• Chili oil
• Pita or sourdough bread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add the cubed Japanese sweet potatoes and sauté for about 5 minutes until they begin to soften.
2. Add Seasonings and Broth: Stir in the dried oregano, garlic powder, onion powder, black pepper, and red pepper flakes (if using). Pour in the vegetable broth, cover, and reduce the heat to a simmer. Cook for approximately 10 minutes, or until the sweet potatoes are fork-tender.
3. Incorporate Kale and Lentils: Add the chopped kale and lentils to the skillet. Stir to combine and cook for an additional 2-3 minutes until the kale wilts.
4. Add Cream and Lemon Juice: Pour in the heavy cream and lemon juice, stirring to combine. Allow the mixture to simmer for 5-10 minutes, or until it thickens to your desired consistency. Taste and adjust seasoning if necessary.
5. Serve: Serve the creamy lentil and sweet potato mixture warm, optionally drizzled with tahini and chili oil, and accompanied by pita or sourdough bread for dipping.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dish for added heat.
• Herb Infusion: Incorporate fresh herbs like parsley or cilantro for a burst of freshness.
• Protein Boost: Add cooked chicken, turkey, or tofu for an extra protein boost.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a saucepan over low heat, adding a splash of broth or water to reach the desired consistency. Stir occasionally until heated through.

FAQs

1. Can I use regular sweet potatoes instead of Japanese sweet potatoes?

Yes, regular sweet potatoes can be substituted; however, Japanese sweet potatoes have a firmer texture and a slightly different flavor profile.

2. Is there a dairy-free alternative for the heavy cream?

Coconut milk or a plant-based cream alternative can be used as a dairy-free substitute.

3. Can I use dried lentils instead of canned?

Yes, cook dried lentils separately according to package instructions and add them to the dish in place of canned lentils.

4. How can I make this dish spicier?

Add more red pepper flakes, a dash of hot sauce, or a pinch of cayenne pepper to increase the heat.

5. Can I add other vegetables to this dish?

Yes, vegetables like carrots, bell peppers, or zucchini can be added for additional flavor and nutrition.

6. Is this recipe suitable for meal prep?

Yes, this dish stores well and can be prepared in advance for easy meals throughout the week.

7. Can I use frozen kale instead of fresh?

Yes, frozen kale can be used; just ensure it’s thawed and drained before adding to the dish.

8. How can I make this dish vegan?

Use a plant-based cream alternative and ensure the broth is vegan-friendly.

9. Can I freeze this dish?

Yes, allow it to cool completely before transferring to an airtight container and freezing for up to 3 months. Reheat thoroughly before serving.

10. What can I serve with this dish?

Serve with pita bread, sourdough, or a side salad for a complete meal.

Conclusion

The One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale dish is a delicious and wholesome meal that’s perfect for any time of year. With its rich flavors, nutrient-dense ingredients, and easy cleanup, it’s a fantastic option for busy nights or meal prepping for the week ahead. Whether you’re enjoying it as a vegetarian main or adding a protein, this dish is sure to become a family favorite.

One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course, Vegetarian
• Method: Stovetop
• Cuisine: Healthy, Mediterranean-Inspired
• Diet: Vegetarian

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Description

This One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale dish is a wholesome, nutrient-packed meal featuring fiber-rich lentils, vitamin-rich kale, and naturally sweet Japanese sweet potatoes. Made in one pan with a creamy lemon sauce, it’s the perfect quick, healthy dinner or meal prep option.

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Ingredients

For the Dish:

• 2 tablespoons olive oil
• 1 Japanese sweet potato, peeled and cubed
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• Optional: ¼ teaspoon red pepper flakes
• 1 cup low-sodium vegetable broth
• 1 can (15 ounces) lentils, drained and rinsed
• 2 large handfuls of chopped kale
• ½ cup heavy cream
• Juice of 1 lemon

For Serving (Optional):

• Tahini
• Chili oil
• Pita or sourdough bread

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Instructions

1. Sauté the Sweet Potatoes:

   • Heat olive oil in a large skillet over medium heat. Add cubed Japanese sweet potatoes and sauté for about 5 minutes until they begin to soften.

2. Add Seasonings and Broth:

   • Stir in oregano, garlic powder, onion powder, black pepper, and red pepper flakes (if using). Pour in vegetable broth, cover, and reduce heat to a simmer. Cook for about 10 minutes until sweet potatoes are fork-tender.

3. Incorporate Kale and Lentils:

   • Add chopped kale and lentils to the skillet, stirring to combine. Cook for an additional 2-3 minutes until the kale wilts.

4. Add Cream and Lemon Juice:

   • Pour in heavy cream and lemon juice, stirring to combine. Allow the mixture to simmer for 5-10 minutes, or until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed.

5. Serve:

   • Serve warm, optionally drizzled with tahini and chili oil, and accompanied by pita or sourdough bread for dipping.

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Notes

• Spicy Kick: Add cayenne pepper or hot sauce for an extra heat boost.
• Herb Infusion: Add fresh herbs like parsley or cilantro for freshness.
• Protein Boost: Add cooked chicken, turkey, or tofu for more protein.
• Storage: Leftovers store in an airtight container for up to 3 days.