Creamy Sweet Potatoes and Lentils

By Maria Lichty

Published on March 03, 2025

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Why You’ll Love This Easy Vegetarian Meal

This dish was inspired by my favorite soup, Creamy Coconut Ginger Sweet Potato Soup. The flavors are similar, but this dish is made in a skillet. If you like the soup, you HAVE to try this recipe too!

• One-Pan Meal: No need to dirty multiple pots and pans. Just cook everything in one skillet!
• Quick & Easy: This dish comes together in 30 minutes, making it ideal for busy weeknights or even a satisfying lunch!
• Vegetarian & Vegan: This recipe is packed with plant-based proteins from lentils and vitamins from sweet potatoes and spinach. I promise, you won’t miss the meat!
• Creamy & Flavorful: The coconut milk creates a rich, creamy base, while turmeric and ginger add a warm, aromatic kick.
• Great for Meal Prep: You can store this dish in the fridge for a few days and it’s easy to reheat! I always look forward to the leftovers.

Key Ingredients

• Sweet Potatoes: Sweet potatoes provide natural sweetness and a satisfying texture. Choose a large sweet potato or 2 small ones, you will need about 3 cups of chopped sweet potatoes.
• Lentils: A great source of plant-based protein and fiber, lentils complement the sweet potatoes and add heartiness to the dish. I use canned lentils to keep the dish super simple. You can use dried lentils, but cook them before adding them to the skillet.
• Coconut Milk: Gives the dish its creamy texture and a touch of natural sweetness that pairs beautifully with the spices. Use full-fat canned coconut milk, shake well before using.
• Vegetable Broth: The base liquid that infuses the dish with savory flavor, helping to cook the lentils and sweet potatoes to perfection.
• Ginger & Garlic: These two ingredients add depth and a punch of warmth, making the dish aromatic and flavorful. I always keep ginger in the freezer. You don’t have to thaw it, just use a microplane to grate it while it is frozen.
• Turmeric: Adds a golden color and earthy flavor, plus it’s packed with anti-inflammatory benefits.
• Spinach: I like to stir in chopped spinach for a boost of greens. Kale will also work.

How to Make Creamy Sweet Potatoes & Lentils

• Sauté. In a large skillet, heat the olive oil over medium heat. Add the sweet potato cubes and onion and cook until tender about 5 minutes. Add the garlic and cook for another minute.

• Add the spices and simmer. Stir in the ginger, salt, paprika, turmeric, cumin, and black pepper. If you want a little heat, feel free to add crushed red pepper flakes too! Pour in the vegetable broth and cover. Turn down the heat to low and simmer for 10 minutes, or until the sweet potatoes are fork tender.

• Add the lentils, spinach, & coconut milk. Stir until well combined.

• Simmer to thicken. Let simmer for 5 to 7 minutes, or until thickened. If the dish gets too thick, simply add more vegetable broth or coconut milk to reach your desired consistency.
• Garnish and Serve. I like to garnish the dish with pepitas for a salty crunch. You can also top with fresh parsley or cilantro, if desired. I highly recommend serving naan or pita bread on the side for dipping! For a heartier dish, you can serve it over rice or quinoa.

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: This dish freezes well! Let it cool completely, then transfer it to a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and reheat in a skillet or microwave, adding a little extra broth if needed.

More Easy Vegetarian Meals

• Enchilada Stuffed Sweet Potatoes
• Creamy Coconut Ginger Sweet Potato Soup
• Vegetarian Taco Skillet
• Cheesy Rice and Bean Skillet
• Roasted Sweet Potato Black Bean Bowl

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Vegetarian

Skillet Creamy Sweet Potatoes & Lentils

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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Prep Time 8 minutes mins

Cook Time 22 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 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

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

Calories: 544kcal, Carbohydrates: 73g, Protein: 30g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 867mg, Potassium: 1382mg, Fiber: 14g, Sugar: 6g, Vitamin A: 9011IU, Vitamin C: 10mg, Calcium: 100mg, Iron: 10mg

Keywords coconut milk, ginger, lentil, sweet potatoes

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