Description
A hearty, nutritious one-pan meal featuring creamy red lentils, tender Japanese sweet potatoes, and fresh kale in a rich coconut milk base with warming spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed and drained
- 2 medium Japanese sweet potatoes (about 1.5 pounds), peeled and cubed
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 4 cups fresh kale, stems removed and leaves chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh cilantro, chopped (for serving)
Instructions
- 1. Heat olive oil in a large, deep skillet over medium heat. Add onion and cook 4-5 minutes until softened.
- 2. Add garlic and ginger, cook 1 minute until fragrant.
- 3. Stir in cumin, paprika, turmeric, and cayenne. Cook 30 seconds until fragrant.
- 4. Add lentils and sweet potatoes, stir to coat with spices.
- 5. Pour in coconut milk and broth, add salt and pepper. Bring to boil, then reduce heat and cover.
- 6. Simmer 20-25 minutes until lentils are tender and sweet potatoes are easily pierced.
- 7. Add kale and cook 3-4 minutes until wilted but still bright green.
- 8. Remove from heat, stir in lemon juice. Adjust seasoning and garnish with cilantro.
Notes
Store leftovers in refrigerator for up to 4 days. Reheat gently with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 12g