One Pot Green Lentils With Sweet Potatoes and Kale

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One Pot Green Lentils With Sweet Potatoes and Kale

ONE POT GREEN LENTILS WITH SWEET POTATOES AND KALE

  • Author: Frankho Fresh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 Servings 1x
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tablespoons olive oil
  •  1 cup diced yellow or sweet onion (about half a large onion)
  •  1 cup diced carrots (about 2 carrots)
  •  1 cup diced celery (about 3 stalks)
  •  1/2 teaspoon salt (more to taste)
  •  1/2 teaspoon ground black pepper (more to taste)
  •  1 garlic clove, minced
  •  ½ cup dry white wine
  •  2 cups uncooked Bob’s Red Mill Green lentils, rinsed
  •  1/2 cup Bob’s Red Mill Golden Bulgur
  •  1 large sweet potato, chopped (about 2 heaping cups)
  •  4 cups chicken broth (use vegetable broth if you want it to be vegetarian)
  •  1/4 cup chopped parsley
  •  1 teaspoon fresh thyme
  •  4 cups packed fresh baby kale (about a 5 ounce container)
  •  1/2 lemon, juiced (more as desired)
  •  Plain greek yogurt
  •  Additional fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot or dutch oven over medium heat. Add onions, carrots, celery, salt and pepper. Cook, stirring occasionally, for 10 minutes until the vegetables are beginning to soften and onions are translucent. Add garlic and cook, stirring for 1 minute or until fragrant.
  2. Add the wine and scrape any brown bits off the bottom of the pan. Cook for 2-3 minutes or until wine has reduced by about half.
  3. Add lentils, bulgur, sweet potato, broth, parsley, and thyme, and increase heat to high. Bring to a boil and then reduce to medium-low to simmer for 30 minutes or until lentils are tender, stirring occasionally. Add more water during the cooking process as needed (I needed to add two cups) to keep the lentils just barely covered with liquid.
  4. Add baby kale and cover for 1-2 minutes. Uncover, stir, and repeat as needed until kale is wilted. Sprinkle in lemon juice and stir to combine. Taste and add salt and pepper as needed.
  5. Serve garnished with plain yogurt and fresh parsley.
  6. Store leftovers covered in fridge for up to a week.

Notes

This would be a great recipe to meal prep on the weekends and keep in the fridge for healthy eating all week long!

Use low sodium or no salt added chicken broth to reduce sodium content.

Keywords: Green Lentil Recipe