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One Pan Creamy Lentils With Sweet Potatoes And Kale

One pan creamy lentils with sweet potatoes and kale simmer in a warm spiced coconut broth until the lentils are tender and the sweet potato edges caramelize. You get hearty, cozy texture with wilted kale ribbons in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil
sweet potato
  • 1 sweet potato peeled and cubed
smoked paprika
  • 1 tsp smoked paprika
garlic powder
  • 0.5 tsp garlic powder
ground cumin
  • 0.5 tsp ground cumin
cinnamon
  • 0.5 tsp cinnamon
salt and pepper
  • 1 salt and pepper to taste
dried brown lentils
  • 1 cup dried brown lentils rinsed
vegetable broth
  • 3 cup vegetable broth
coconut milk
  • 1 can (13.5 oz) coconut milk
kale
  • 3 cup chopped kale
fresh lemon juice
  • 1 tbsp fresh lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Warm the base
  1. Heat the olive oil in a large skillet or pot over medium heat. You should see a light shimmer across the pan surface.
  2. Add the sweet potato cubes and season with smoked paprika, garlic powder, ground cumin, cinnamon, salt, and pepper, tossing to coat. Stir until every cube looks evenly dusted with spices.
  3. Cook for 8-10 minutes, stirring occasionally, until the edges begin to caramelize. Watch for browned edges on the sweet potatoes.
Simmer to tender
  1. Add the dried brown lentils and vegetable broth, then bring to a boil. The liquid should actively bubble throughout the pot.
  2. Reduce heat and simmer for 20 minutes, stirring occasionally, until the lentils are tender. The lentils should be soft and the sweet potatoes should keep their shape.
Creamy finish
  1. Stir in the coconut milk and cook for another 5 minutes until creamy and slightly thickened. The broth should look smooth and coat the back of a spoon.
  2. Fold in the chopped kale and cook until wilted, about 2-3 minutes. The kale should turn a deeper green and reduce in volume.
  3. Finish with a squeeze of fresh lemon juice before serving. Add it at the end so the flavor stays bright.

Notes

For best texture, rinse the dried brown lentils well so the broth turns creamy instead of cloudy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of broth or water if it thickens. Freezing is not ideal because coconut milk can separate after thawing. To make it dairy-free and vegan, it already is—just ensure the vegetable broth is vegan.