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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Rinse the lentils in cold water and set them aside.

Step 2

Peel and dice the sweet potatoes into 1-inch cubes.

Step 3

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.

Step 4

Mince the garlic and add it to the pot, cooking for 1 minute until fragrant.

Step 5

Stir in the cumin, paprika, and turmeric, allowing the spices to toast for 30 seconds.

Step 6

Add the diced sweet potatoes, lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine.

Step 7

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.

Step 8

Stir in the baby spinach, allowing it to wilt into the mixture. Season with salt and black pepper to taste.

Step 9

Remove the pot from heat and stir in the lemon juice for a bright, fresh flavor.

Step 10

Serve hot, garnished with chopped fresh cilantro if desired.

Nutrition Facts

Serving size	(2059.2g)

Amount per serving	% Daily Value*
Calories	1338.3

Total Fat 50.0g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 8.9g
Cholesterol 7.9mg	0%
Sodium 5341.3mg	0%
Total Carbohydrate 185.3g	0%
Dietary Fiber 48.1g	0%
Total Sugars 46.2g
Protein 46.8g	0%

Vitamin D 0IU	0%
Calcium 520.9mg	0%
Iron 21.6mg	0%
Potassium 3545.0mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 13.6%

Carbs: 53.8%