Skillet Creamy Sweet Potatoes & Lentils
Recipe from Two Peas and Their Pod
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!
Servings: 4
Calories: 544kcal
Ingredients
- 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