Creamy Skillet Lentils and Japanese Sweet Potatoes

Serves 1
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Directions

  1. 1Heat a large skillet over medium heat and add olive oil.
  2. 2Heat a large skillet over medium heat and add olive oil.
  3. 3Heat a large skillet over medium heat and add olive oil.
  4. 4Stir in the cubed Japanese sweet potatoes and sauté for 5 minutes.
  5. 5Stir in the cubed Japanese sweet potatoes and sauté for 5 minutes.
  6. 6Stir in the cubed Japanese sweet potatoes and sauté for 5 minutes.
  7. 7Add seasonings and broth.
  8. 8Add seasonings and broth.
  9. 9Add seasonings and broth.
  10. 10Cover and reduce heat to a simmer for 10 minutes, or until fork tender.
  11. 11Cover and reduce heat to a simmer for 10 minutes, or until fork tender.
  12. 12Cover and reduce heat to a simmer for 10 minutes, or until fork tender.
  13. 13Stir in kale, lentils, cream, and lemon juice.
  14. 14Stir in kale, lentils, cream, and lemon juice.
  15. 15Stir in kale, lentils, cream, and lemon juice.
  16. 16Allow to simmer until thickened to your liking, 5-10 minutes.
  17. 17Allow to simmer until thickened to your liking, 5-10 minutes.
  18. 18Allow to simmer until thickened to your liking, 5-10 minutes.
  19. 19Top with tahini and chili oil.
  20. 20Top with tahini and chili oil.
  21. 21Top with tahini and chili oil.
  22. 22Serve with pita.
  23. 23Serve with pita.
  24. 24Serve with pita.

Ingredients

  • 1 whole Japanese sweet potato
  • 1 whole Japanese sweet potato
  • 1 whole Japanese sweet potato
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 1 cup low sodium broth
  • 1 cup low sodium broth
  • 1 cup low sodium broth
  • 1 can lentils
  • 1 can lentils
  • 1 can lentils
  • 2 large handfuls chopped kale
  • 2 large handfuls chopped kale
  • 2 large handfuls chopped kale
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 whole lemon juice
  • 1 whole lemon juice
  • 1 whole lemon juice
  • tahini
  • tahini
  • tahini
  • chili oil
  • chili oil
  • chili oil
  • pita
  • pita
  • pita

Equipment

skilletlidstrainer

Tips

  • There is very minimal chopping for this recipe.
  • You can keep it plant-based or add your favorite animal protein of choice.
  • Lentils and Japanese sweet potatoes pair perfectly together.
  • Serve with pita for dipping.
  • This recipe can be eaten straight out of the skillet and is very good.
  • If adding meat, add it after the olive oil and cook until no longer pink.
  • Allow to simmer until thickened to your liking, 5-10 minutes