One Pot Creamy Lentils and Sweet Potatoes

Ingredients

• 2 medium sweet potatoes — diced into 1/2 inch cubes
• 1 cup cooked lentils
• 1 cup kale — stripped from stems
• 1 tablespoon olive oil
• ¼ cup cashew cream — or thick plant-based milk like coconut or oat milk
• 1 cup vegetable stock
• 1 lemon zested and juiced
• ¼ cup cilantro — optional, for garnish
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon red pepper flakes — a pinch for heat

Steps

1. 1

   Prepare the ingredients: dice the sweet potatoes into 1/2 inch cubes, strip the kale leaves from the stems, and chop the cilantro (optional).

   ▶ 0:00
2. 2

   In a small bowl, mix together the oregano, garlic powder, onion powder, black pepper, salt, ground coriander, ground cinnamon, ground nutmeg, and red pepper flakes. Set aside.

   ▶ 1:42
3. 3

   In a skillet over medium heat, add olive oil and the cubed sweet potatoes. Cook for 5-6 minutes, flipping every 1-1.5 minutes until caramelized.

   ▶ 2:30
4. 4

   Add the spice mixture to the skillet and stir for about 1 minute to toast the spices with the sweet potatoes.

   ▶ 3:18
5. 5

   Pour in the vegetable stock, scraping the bottom of the skillet to release the fond (caramelized bits).

   ▶ 3:42
6. 6

   Stir in the cashew cream until well combined, then add the cooked lentils and kale. Mix well.

   ▶ 4:00
7. 7

   Zest the lemon into the skillet, then slice and squeeze in half of the lemon juice. Stir and taste, adding more lemon juice if desired.

   ▶ 4:46
8. 8

   Top with chopped cilantro (or pretend parsley) and serve with crusty bread or quinoa.

   ▶ 4:52