One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale

Ingredients:

• 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 (bone broth or vegetable broth)
• 1 can lentils, drained and rinsed
• 2 large handfuls of chopped kale
• 1/2 cup heavy cream
• Juice of 1 lemon

For Serving (Optional):

• Tahini
• Chili oil
• Pita or sourdough bread

Instructions:

1. Sauté Potatoes: Heat olive oil in a large skillet over medium heat. Add the cubed sweet potatoes and sauté for about 5 minutes, or until they start to soften.
2. Add Seasonings: Stir in the oregano, garlic powder, onion powder, black pepper, sea salt, and optional red pepper flakes.
3. Simmer: Pour in the broth and stir to combine. Cover the skillet, reduce the heat to low, and let simmer for about 10 minutes, or until the sweet potatoes are fork-tender.
4. Add Greens and Lentils: Stir in the chopped kale and drained lentils. Cook for a few minutes until the kale is wilted.
5. Finish Sauce: Stir in the heavy cream and lemon juice. Allow the mixture to simmer for an additional 5-10 minutes, until thickened to your liking.
6. Serve: Adjust seasoning with additional salt and pepper if needed. Serve with a drizzle of tahini, a splash of chili oil, and pita or sourdough bread on the side, if desired.

Notes:

• Cream Alternatives: For a lighter version, you can use coconut milk or a plant-based cream substitute.
• Spice Level: Adjust the red pepper flakes according to your spice preference.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of broth if necessary to loosen the sauce.

Enjoy your creamy and hearty sweet potato and lentil skillet!!!