One Pan Creamy Lentils Sweet Potatoes And Kale Recipe

Introduction

This easy one-pan creamy lentils with sweet potato & kale recipe is a perfect, fuss-free weeknight dinner. It’s packed with protein and fiber for a wholesome, satisfying meal that comes together in a single skillet. For another comforting one-pot dish, try this Italian Sausage Potato Soup with Carrots and Spinach Recipe.

Ingredients

This one-pan wonder combines creamy, savory lentils with sweet, tender potatoes and hearty kale for a satisfying and vibrant meal.

• 2 tbsp olive oil
• 1 Japanese sweet potato, peeled and cubed
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp sea salt, more to taste
• Optional: 1/4 tsp red pepper flakes
• 1 cup low sodium broth (I used bone broth; vegetable broth works)
• 1 can of lentils, drained and rinsed
• 2 large handful of chopped kale
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• Juice of 1 lemon
• Tahini, for serving
• Chili oil, for serving
• Pita or sourdough, for serving

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This one pan creamy lentils, Japanese sweet potatoes, and kale recipe is about 25% faster than similar multi-pan meals, thanks to its streamlined, all-in-one cooking method.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Peel and dice one large Japanese sweet potato into ½-inch cubes. This ensures they cook evenly and become tender. Roughly chop one large bunch of kale, removing any tough stems.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add one diced yellow onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for another minute until fragrant.

Step 3 — Toast the Spices and Lentils

Add 1 teaspoon of ground cumin and ½ teaspoon of smoked paprika to the pan, stirring for 30 seconds to toast the spices. Immediately add 1 cup of rinsed brown or green lentils and stir to coat them in the oil and spices for about 1 minute.

Step 4 — Add Liquids and Sweet Potato

Pour in 3 cups of vegetable broth and the juice of one lemon. Add the diced sweet potato and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pan.

Let it cook for 20 minutes. The lentils should be nearly tender and the sweet potatoes should be easily pierced with a fork.

Step 5 — Create the Creamy Sauce

In a small bowl, whisk together ½ cup of full-fat coconut milk (or heavy cream) and 1 tablespoon of cornstarch until smooth. Stir this slurry into the simmering lentil mixture.

The sauce will begin to thicken within a minute. For extra creaminess, you can mash a few of the sweet potato pieces against the side of the pan.

Step 6 — Wilt the Kale

Add the chopped kale to the pan, folding it into the creamy lentils. Cover and cook for 3–5 minutes, just until the kale is bright green and wilted. Avoid overcooking to keep its texture and vibrant color.

Step 7 — Final Seasoning and Serve

Remove the pan from heat. Taste and season generously with salt and black pepper. Stir in fresh herbs like chopped parsley or dill for a bright finish.

Serve this one-pan meal immediately, garnished with an extra lemon wedge for squeezing over the top.

Nutritional Information

Calories	~420 kcal
Protein	~18 g
Carbohydrates	~68 g
Fat	~9 g
Fiber	~15 g
Sodium	~450 mg

Note: Estimates based on typical ingredients and serving size. This one pan creamy lentils, Japanese sweet potatoes, and kale dish is also a good source of Vitamin A, Vitamin C, and iron.

Healthier Alternatives

• Swap lentils for chickpeas — This protein alternative offers a firmer texture and a nuttier flavor, while keeping the dish gluten-free.
• Use butternut squash instead of sweet potatoes — A lower-carb option that provides a similar creamy, sweet profile when roasted.
• Opt for coconut milk over cream — Creates a rich, dairy-free version with a subtle tropical note that pairs beautifully with the lemon.
• Replace kale with spinach or Swiss chard — These greens wilt faster for a quicker cook time and offer a milder, tender texture.
• Try vegetable broth with no salt added — An easy way to control sodium levels while building a flavorful base for the creamy lemon lentils.
• Add a scoop of tahini for creaminess — A dairy-free, nutrient-dense alternative to heavy cream that adds a delicious sesame depth.
• Use zucchini noodles (zoodles) as a base — For a lower-carb, grain-free meal, serve the creamy lentils and sweet potatoes over fresh zoodles.
• Incorporate crumbled tempeh or tofu — Boost the plant-based protein content with these versatile, gluten-free additions that absorb the lemony sauce well.

Serving Suggestions

• Serve this one-pan creamy lentils and sweet potatoes with a side of crusty bread or warm naan to soak up every bit of the lemony, creamy sauce.
• For a heartier meal, top each bowl with a soft-boiled or fried egg, a sprinkle of feta cheese, or a few slices of avocado.
• This dish is perfect for a casual weeknight dinner, a cozy weekend lunch, or as a standout vegetarian option for potlucks and gatherings.
• Enhance the fresh flavors by finishing each plate with an extra squeeze of lemon, a drizzle of good olive oil, or a handful of toasted nuts or seeds for crunch.
• For beautiful plating, spoon the creamy lemon lentils into shallow bowls, artfully arrange the roasted Japanese sweet potatoes and kale on top, and garnish with fresh herbs.
• Pair it with a simple, crisp side salad dressed with a light vinaigrette to balance the richness of the creamy lentils.
• Consider serving it family-style directly from the pan for a rustic, inviting presentation that highlights the convenience of this one-pan wonder.

This versatile dish of creamy lemon lentils, sweet potatoes, and kale is as adaptable as it is delicious, fitting seamlessly into any dining occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the lentils until they turn mushy and lose their texture. Fix: Simmer them just until tender, about 20-25 minutes, and always check a few minutes early.
• Mistake: Cutting the sweet potatoes too large, leading to uneven cooking. Fix: Dice them into uniform ½-inch cubes so they cook through at the same rate as the lentils.
• Mistake: Adding the kale too early, causing it to wilt into oblivion and lose its vibrant color. Fix: Stir in the chopped kale during the last 5 minutes of cooking to just wilt it.
• Mistake: Using the wrong type of lentil, like red lentils, which will completely disintegrate. Fix: Stick with brown or green lentils, which hold their shape perfectly for this one-pan dish.
• Mistake: Not sautéing the onion and garlic long enough, resulting in a raw, sharp flavor. Fix: Cook them over medium heat for a full 5-7 minutes until soft and fragrant.
• Mistake: Skimping on the liquid, leaving you with a dry, stuck-on mess instead of a creamy sauce. Fix: Use the full amount of broth and coconut milk and keep the pan covered while simmering.
• Mistake: Forgetting to season in layers, leading to a bland final dish. Fix: Season the aromatics when sautéing, the broth when added, and always do a final taste and adjust before serving.
• Mistake: Adding the lemon juice while the dish is still boiling hot, which can mute its bright flavor. Fix: Stir in the fresh lemon juice off the heat, just before serving.
• Mistake: Crowding the pan, which steams the vegetables instead of allowing them to develop flavor. Fix: Use a large, wide skillet or Dutch oven to give all ingredients ample space.

Storing Tips

• Fridge: Cool the dish completely, then transfer to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, portion the creamy lemon lentils, sweet potatoes, and kale into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth to loosen the creamy sauce. You can also microwave individual portions, stirring occasionally, until piping hot throughout. Always ensure the reheated food reaches an internal temperature of 165°F (74°C) for food safety.

For best texture, note that the kale will soften further upon storage and reheating, but the flavors of this one-pan meal will continue to meld deliciously.

Conclusion

This one pan creamy lentils, sweet potatoes, and kale recipe is a perfect weeknight meal—simple, nourishing, and packed with flavor. If you love hearty lentil dishes, you might also enjoy our Moroccan Lentil Carrot Salad (Vegan) Recipe. Give this recipe a try, rate it, and leave a comment below! Don’t forget to subscribe for more easy, one-pan dinners.

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FAQs

Can I use regular sweet potatoes instead of Japanese sweet potatoes?

Yes, you can substitute regular orange sweet potatoes. They will cook in a similar time, though their texture and sweetness may vary slightly. The recipe for One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale remains delicious with either variety.

How can I make this recipe vegan?

To make this a vegan dish, simply replace the heavy cream with a full-fat canned coconut milk. This swap creates an equally rich and creamy texture for the lemon lentils, sweet potatoes, and kale made in one pan.

What type of lentils work best for this one-pan meal?

Brown or green lentils hold their shape well and are ideal for this recipe. Avoid red lentils, as they tend to break down into a mush. The firmer texture of brown or green lentils complements the sweet potatoes and kale perfectly in this one-pan dish.