Lentils with Sweet Potatoes
Warm, hearty, and packed with vibrant flavors, this Lentils with Sweet Potatoes recipe is a wholesome one-pot meal perfect for cozy weeknights. Earthy green or brown lentils are simmered alongside naturally sweet and tender chunks of sweet potatoes in a fragrant blend of cumin, paprika, and turmeric, all brought together with a comforting vegetable broth base. A handful of baby spinach adds a pop of color and nutrients, while a squeeze of fresh lemon juice enhances the dish with a zesty finish. Ready in under an hour, this vegan and gluten-free recipe is as nutritious as it is delicious, making it an ideal choice for a comforting yet healthful dinner. Serve it with a sprinkle of fresh cilantro for a burst of herbal brightness and pair with crusty bread or fluffy rice for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 4 cups vegetable broth
- 3 cups baby spinach
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the lentils in cold water and set them aside.
Peel and dice the sweet potatoes into 1-inch cubes.
Heat olive oil in a large pot over medium heat. Dice the onion and add it to the pot, sautéing for 5 minutes until softened.
Mince the garlic and add it to the pot, cooking for 1 minute until fragrant.
Stir in the cumin, paprika, and turmeric, allowing the spices to toast for 30 seconds.
Add the diced sweet potatoes, lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
Stir in the baby spinach, allowing it to wilt into the mixture. Season with salt and black pepper to taste.
Remove the pot from heat and stir in the lemon juice for a bright, fresh flavor.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 46.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
