Skillet Creamy Sweet Potatoes & Lentils

Name: Skillet Creamy Sweet Potatoes & Lentils
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 tablespoons olive oil; 1 large sweet potato; 1/2 yellow onion; 2 cloves garlic; 1 teaspoon freshly grated ginger; 1 teaspoon kosher salt; 1/2 teaspoon smoked paprika; 1/4 teaspoon Turmeric; 1/4 teaspoon cumin; 1/4 teaspoon black pepper; 1 cup vegetable broth; 15 oz can lentils; 1 cup chopped spinach; 3/4 cup coconut milk; pepitas; Naan or pita bread

User Reviews

5.0

6 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
30 mins
Servings
4
Calories
544 kcal
Course
Main Course
Cuisine
American

Skillet Creamy Sweet Potatoes & Lentils

Iris Warren

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This one-pan dish is easy to whip up and delivers big on flavor and nutrition. The combination of sweet potatoes, lentils, spinach, coconut milk, ginger, garlic and turmeric, is both comforting and nourishing, making it a go-to recipe for any time of year!

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Ingredients

Servings

2 tablespoons olive oil
1 large sweet potato, peeled and chopped into 1/2-inch cubes, (about 3 cups)
1/2 yellow onion, diced
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon Turmeric
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 cup vegetable broth
15 oz can lentils, drained and rinsed*
1 cup chopped spinach
3/4 cup coconut milk, from a can
pepitas, for garnish, optional
Naan or pita bread. for serving, optional

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Instructions

Heat a large skillet over medium heat and add olive oil. Stir in potatoes and onion and sauté for 5 minutes. Add the garlic and cook for 1 minute.
Stir in the ginger, salt, paprika, turmeric, cumin, and pepper. Pour in the broth and cover; reduce heat to low and simmer for 10 minutes, or until sweet potatoes are fork tender.
Stir in lentils, spinach, and coconut milk. Allow to simmer until thickened to about, 5 to 7 minutes.
Garnish with pepitas and serve with naan or pita bread, if desired.

Notes

I use canned lentils to keep the recipe super simple, but you can use dried lentils. Cook them before stirring into the skillet.
Store leftovers in the fridge for up to 4 days. You can also freeze for up to 3 months.

Nutrition Information

Show Details

Calories 544kcal (27%) Carbohydrates 73g (24%) Protein 30g (60%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 867mg (36%) Potassium 1382mg (39%) Fiber 14g (56%) Sugar 6g (12%) Vitamin A 9011IU (180%) Vitamin C 10mg (11%) Calcium 100mg (10%) Iron 10mg (56%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 544 kcal

% Daily Value*

Calories	544kcal	27%
Carbohydrates	73g	24%
Protein	30g	60%
Fat	15g	23%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Sodium	867mg	36%
Potassium	1382mg	29%
Fiber	14g	56%
Sugar	6g	12%
Vitamin A	9011IU	180%
Vitamin C	10mg	11%
Calcium	100mg	10%
Iron	10mg	56%