Onion sautés 3 to 4 minutes; garlic follows for 30 seconds; sweet potatoes cook for 5 to 7 minutes before the broth and rinsed lentils go in. Cover, low heat, 25 to 30 minutes until the lentils are tender and the broth has mostly absorbed. Kale stirs in last for 5 minutes. Gets better overnight as the lentils absorb more seasoning.
What happens when you make it right
Add the kale only after the heat drops; it stays bright green and slightly firm rather than going grey and limp. Start with the broth amount listed; lentils absorb fast, and too much liquid early makes the dish soupy instead of thick. When the lentils are tender and the broth has fully absorbed, it is done.
What goes in
- 1 cup lentils, rinsed
- 2 medium Japanese sweet potatoes, peeled and cubed
- 2 cups kale, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper, to taste
- 1 tablespoon olive oil
The lentils are definitely the hero ingredient here, providing protein and texture that holds up against the sweet potatoes and kale.
How it comes together
- Heat olive oil in a large pan over medium heat until shimmering. The oil should glisten, signaling it’s ready. This step prevents the onions from sticking and helps them brown.
- Add diced onion and sauté for 3-4 minutes, until translucent and fragrant. This will make the base of your dish more aromatic.
- Stir in minced garlic and cook for 30 seconds until golden. Garlic burns quickly, so watch carefully to avoid bitterness.
- Add cubed Japanese sweet potatoes and cook for 5-7 minutes, stirring occasionally. They should begin to soften a bit; this step ensures even cooking.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then lower the heat and cover. It matters because the lid traps steam and helps cook everything evenly.
- Cook for 25-30 minutes until the lentils are tender. You’ll know it’s done when the broth has mostly absorbed and the dish is thick.
- Stir in chopped kale and let it wilt for about 5 minutes. The vibrant green color means the kale is fresh and bright.
Total elapsed time: 40 minutes. Once the lentils are tender and the kale is wilted, it’s ready to serve.
Servings and nutrition
- Servings: 4
- Calories: 320
- Protein: 15g
- Carbs: 55g
- Fat: 7g
- Fiber: 12g
These are estimates. Exact values depend on specific brands and portion sizes.
Time and temp
- Sauté onions: 3-4 min at medium, until translucent.
- Add garlic: 30 sec at medium-high, fragrant and golden.
- Cook sweet potatoes: 5-7 min at medium, softening.
- Combine lentils and broth: 25-30 min at a simmer, thickened mixture.
Total: 40 minutes. The biggest timing mistake is not allowing enough time for the lentils to cook properly, which can leave them tough.
Swaps that don’t break it
- Kale to spinach: use fresh spinach for a milder flavor, but reduce the cooking time since spinach wilts faster.
- Vegetable broth to chicken broth: will change the taste slightly but keep the dish light and hearty.
- Olive oil to coconut oil: will add a touch of sweetness but offers a different character.
Serving this
- A crisp green salad: adds texture contrast and freshness.
- Roasted Brussels sprouts: they bring a nutty flavor that complements the sweetness of the potatoes.
- Crusty bread: perfect for scooping up the lentils and adds heartiness.
The bread with lentils is a classic combo that rounds out the meal nicely.
Storing leftovers
- Fridge: Up to 3 days in an airtight container.
- Freezer: Not recommended; potatoes may turn grainy.
- Next day: The lentils may absorb more broth, resulting in a thicker texture.
One last thing
The sautéing technique can greatly impact how your dish turns out; it forms a base layer of flavor. Instead of kale, try adding Swiss chard next time for a different texture and taste. Weekday meals don’t have to be complicated, especially after a busy day of activities.
Questions about this recipe
Can I make this ahead of time?
Cook the lentils and sweet potatoes ahead, then add the kale the day of serving. It keeps well in the fridge for a few days.
How long does this keep in the fridge?
It will last up to 3 days in an airtight container, but the texture will change.
Can you freeze this?
Freezing is not recommended due to the Japanese sweet potatoes turning grainy.
What can I substitute for kale?
You can use Swiss chard or spinach; just be sure to add them towards the end of cooking to maintain their texture.
For another easy dinner option, check out this one pan chicken and potatoes recipe.
Print
Lentil and Sweet Potato Kale Stew
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious stew featuring lentils, sweet potatoes, and kale, perfect for a comforting meal.
Ingredients
- 1 cup lentils, rinsed
- 2 medium Japanese sweet potatoes, peeled and cubed
- 2 cups kale, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pan over medium heat until shimmering.
- Add diced onion and sauté for 3-4 minutes, until translucent.
- Stir in minced garlic and cook for 30 seconds until golden.
- Add cubed Japanese sweet potatoes and cook for 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil.
- Lower the heat and cover, cooking for 25-30 minutes until the lentils are tender and the broth has mostly absorbed.
- Stir in chopped kale and let wilt for about 5 minutes.
Notes
This stew gets better overnight as the lentils absorb more seasoning. Adding the kale last keeps it bright and firm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
