Description
Creamy, cozy, and ready in one skillet, One Pan Creamy Lentils Japanese Sweet Potatoes + Kale combines tender Japanese sweet potatoes, hearty lentils, fresh kale, and a bright lemon cream sauce. This easy 30-minute dinner is perfect for busy weeknights and tastes delicious finished with tahini, chili oil, and warm pita or sourdough.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 Japanese sweet potato, peeled and cubed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon red pepper flakes, optional
- 1 cup low-sodium broth, such as vegetable, chicken, or bone broth
- 1 can lentils, drained and rinsed
- 2 large handfuls kale, chopped
- 1/2 cup heavy cream
- Juice of 1 lemon
For Serving, Optional:
- Tahini
- Chili oil
- Pita bread or sourdough
Instructions
- Sauté the sweet potato: Heat a large skillet over medium heat and add the olive oil. Add the cubed Japanese sweet potato and sauté for about 5 minutes, stirring occasionally.
- Season and simmer: Add the oregano, garlic powder, onion powder, black pepper, sea salt, and red pepper flakes, if using. Stir to coat the sweet potatoes evenly.
- Add the broth: Pour in the broth. Cover the skillet, reduce the heat to a gentle simmer, and cook for about 10 minutes, or until the sweet potatoes are fork-tender.
- Make it creamy: Stir in the drained lentils, chopped kale, heavy cream, and lemon juice.
- Thicken the sauce: Simmer uncovered for 5–10 minutes, stirring occasionally, until the kale is tender and the sauce has thickened to your liking.
- Serve: Taste and adjust the salt, pepper, or lemon juice as needed. Serve warm with tahini, chili oil, pita, or toasted sourdough, if desired.
Notes
- Cut the Japanese sweet potato into evenly sized cubes so the pieces cook at roughly the same rate.
- Drain and rinse canned lentils before adding them to the skillet.
- If the skillet becomes too dry while the sweet potatoes cook, add a small splash of broth.
- For a thinner sauce, reduce the final simmering time or stir in additional broth.
- For a thicker, creamier consistency, simmer uncovered for a few extra minutes.
- Baby spinach can replace kale; add it near the end because it wilts quickly.
- For a vegetarian version, use vegetable broth.
- For a dairy-free variation, substitute an unsweetened dairy-free cooking cream or full-fat coconut milk. This will change the flavor slightly.
- Optional toppings and bread are not included in the estimated nutrition below.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 40 mg