One Pan Creamy Lentils Kale (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 Japanese sweet potato, peeled and diced
03 -
0.5 teaspoon dried oregano
04 -
0.5 teaspoon garlic powder
05 -
0.5 teaspoon onion powder
06 -
0.5 teaspoon ground black pepper
07 -
0.5 teaspoon sea salt, plus more to taste
08 -
0.25 teaspoon red pepper flakes, optional
09 -
240 milliliters low sodium broth
10 -
400 grams canned lentils, drained and rinsed
11 -
2 large handfuls kale, chopped
12 -
120 milliliters heavy cream
13 -
Juice of 1 lemon
14 -
Tahini, for serving (optional)
15 -
Chili oil, for serving (optional)
16 -
Pita or sourdough bread, for serving (optional)
# Instructions:
01 -
Heat a large skillet over medium heat and add olive oil. Add diced Japanese sweet potato and sauté for 5 minutes, stirring occasionally.
02 -
Add dried oregano, garlic powder, onion powder, black pepper, sea salt, and optional red pepper flakes. Pour in the broth, cover, and reduce the heat to a simmer. Cook for 10 minutes or until the sweet potatoes are fork tender.
03 -
Stir in chopped kale, rinsed lentils, heavy cream, and lemon juice. Allow the mixture to simmer uncovered for 5 to 10 minutes, or until it thickens to your desired consistency.
04 -
Taste and adjust seasoning as needed. Serve warm with tahini, chili oil, and pita or sourdough if desired.
# Notes:
01 -
Rinse lentils thoroughly to reduce sodium content and achieve optimal texture.