Serves 1
Directions
- 1Heat a large skillet over medium heat and add olive oil.
- 2Stir in the cubed Japanese sweet potatoes and sauté for 5 minutes.
- 3Add seasonings and broth.
- 4Cover and reduce heat to a simmer for 10 minutes, or until fork tender.
- 5Stir in kale, lentils, cream, and lemon juice.
- 6Allow to simmer until thickened to your liking, 5-10 minutes.
- 7Top with tahini and chili oil.
- 8Serve with pita.
Ingredients
- 1 whole Japanese sweet potato
- 2 tbsp olive oil
- 0.5 tsp oregano
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp black pepper
- 0.5 tsp sea salt
- 1 cup low sodium broth
- 1 can lentils
- 2 large handfuls chopped kale
- 0.5 cup heavy cream
- 1 whole lemon juice
- tahini
- chili oil
- 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
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