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One Pan Creamy Lentils With Sweet Potatoes And Kale

One pan creamy lentils with sweet potatoes and kale simmered in coconut milk until tender and creamy. Hearty lentils cook alongside orange sweet potato cubes, then kale is folded in to wilt just right.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dried green lentils
  • 1.5 cup dried green lentils Rinse and sort for best texture.
Sweet potatoes
  • 2 medium sweet potatoes, cubed Cut into small, even cubes for even cooking.
Kale
  • 3 cup kale, chopped Chop stems are fine; distribute evenly.
Coconut milk
  • 1 can (13.5-14 oz) coconut milk Use full-fat for the creamiest sauce.
Vegetable broth
  • 2 cup vegetable broth Use more as needed to keep the stew at a simmering consistency.
Curry powder
  • 1 tbsp curry powder Toast briefly to bloom flavor.
Garlic
  • 2 cloves garlic, minced Minced so it perfumes quickly in the oil.
Olive oil
  • 1 tbsp olive oil For sautéing the garlic and toasting the curry powder.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pan over medium heat until shimmering. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
Toast curry powder
  1. Sprinkle in curry powder and stir for 30 seconds until fragrant. Keep the heat at medium so it toasts without burning.
Simmer lentils and sweet potatoes
  1. Add dried green lentils, cubed sweet potatoes, vegetable broth, and coconut milk. Stir well to combine and bring the mixture to a gentle simmer.
Cover and cook until tender
  1. Reduce to low, cover, and simmer for 25-30 minutes until lentils and sweet potatoes are tender. Stir once or twice during the simmer to prevent sticking.
Wilt kale
  1. Fold in chopped kale and cook for 5 more minutes, uncovered, until wilted and tender. Stir until the kale is evenly distributed.
Finish and serve
  1. Season to taste with salt and pepper, then serve warm. Let it sit 2 minutes so the creamy sauce thickens slightly.

Notes

Cut sweet potatoes into small, even cubes so they cook at the same rate as the lentils. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave with a splash of broth. Freeze yes—portion and freeze up to 3 months, thaw overnight, then reheat until hot and creamy again. For a dairy-free variation, keep coconut milk as written; if you want it lower in fat, use light coconut milk and simmer uncovered a bit longer to thicken.