Sweet Potato + Lentil Skillet

Current comfort food - this Sweet Potato + Lentil Skillet. Sweet potatoes sauteed until they’re soft + tender, and combined with heaps of fresh kale + lentils. It all comes together in a creamy + savory sauce. A little bit of salt + pepper, a sprinkle of nutritional yeast, and lots of tender veggies. It’s so good! A simple recipe with simple ingredients that come together in a one pan. A warm pita nestled on the side is the cherry on top.

 
 

Lentils are the name of the game

We’ve discovered the magic of lentils this year, & boy do we love them. They’re meaty, and in this meal they’re the plant based protein that just kind of beefs things up. The thing that makes it from a plate of sauteed veggies to a true meal.

Second discovery - nutritional yeast. ANd in this meal we’re using them both! The nutritional yeast is the added element that makes the final product not feel so simple. It gives a savory, cheesy vibe, and it’s perfect in so many meals. Especially this one! Just cooks right in like parmesan cheese.

 
 

Soup stuff

Last but not least - this recipe has a serious soup effect. The next day leftovers are almost better than the fresh stuff. The flavors seem to just blossom over night + intensify in a really delicious way, making it very easy to crush the leftovers.

 
 

For the skillet

  • 2 tbsp EVOO

  • 2 garlic cloves, minced

  • 1 onion, finely chopped

  • 1 sweet potato, cut into bitesize cubes

  • 1 1/2 c. broth

  • 3/4 c. heavy cream

  • salt + pepper

  • pinch of red pepper flakes

  • 3 tbsp nutritional yeast

  • 1 can of lentil, drained + rinsed

  • 1 bunch of kale, stems removed + washed

  • for serving: warmed pita bread + a sprinkle of cheese (I live a white cheddar or a sprinkle of parmesan)

Start by placing a large skillet over medium heat. Add in the EVOO, garlic, and onions. Cook for about 10 minutes so the onions tenderize, stirring regularly. Add in the sweet potatos + cook for another 7-8 minutes. Stir in a pinch of salt + pepper. The sweet potatoes should be slightly brown + starting to tenderize. Add in the broth + cream, and bring the pot to a simmer. Let the broth simmer for 3-4 minutes stirring regularly. Stir in the nutritional yeast + lentils. Reduce the heat to low, add in the kale + red pepper flakes, and cover the pot. Let the kale cook for 5 minutes. Give the veggies a stir, uncover the pot, and let veggies cook an additional 5 minutes. If you feel like the mixture is too “soupy,” bring the mixture back to a simmer for the final 5 minutes of cooking. Keep over love heat until you’re ready to serve.

Serve in warmed bowls with soft pita nestled on the side, and a sprinkle of cheese + red pepper flakes on top.

Lesley ZehnerComment