A veggie packed, fiber-rich side dish or main course, these Kale and Sweet Potato Lentils are a delicious addition to any healthy, weekly meal plan.
- 1 cup red lentils
- 2+1 tablespoons extra virgin olive oil
- 10 ounces sweet potatoes, about 2 cups peeled and diced
- 1/2 cup sliced red onion
- 1 jalapeno, diced small
- 1 garlic clove, peeled and minced
- 2+1 tablespoons Apple cider vinegar
- 2 cups kale leaves, sliced thin
- 2 tablespoons fresh parsley, chopped fine
- 1/3 cup almonds, chopped or sliced
- 2 ounces goat cheese, optional
- Fill a medium saucepan with water and set over high heat. Cover and bring to a boil. Once boiling, pour in lentils. Cook for 2 minutes then begin testing doneness. Lentils should be tender, but still have a slight bite to them. Once ready, strain.
- Spread lentils out in a thin layer on a plate lined with paper towels. Allow to cool.
- Heat a medium saute pan over medium-high heat. Add 2 tablespoons of olive oil and warm. Once oil is hot, add diced sweet potatoes. Season with salt and pepper and toss to coat with oil, then let them sit in the pan for a few minutes to get a good sear. Once browned on one side, lower heat and continue to saute another 3-5 minutes to soften.
- Pour 2 tablespoons of apple cider vinegar into the pan of sweet potatoes and cook 2-3 minutes, then add the red onions, garlic and jalapeno. Cook another 5 minutes or so, stirring often until onions are caramelized and sweet potatoes are tender.
- Add kale to the sweet potatoes and saute 2-3 minutes longer until kale is wilted, but still bright green. Transfer to a large mixing bowl.
- Place the saute pan back over medium heat. Add almonds and toast for 5-7 minutes until almonds are golden and fragrant. Shake pan often to prevent burning. Transfer to bowl with sweet potato mixture.
- Toss lentils into the bowl with the sweet potatoes along with the chopped parsley, and another tablespoon of apple cider vinegar and olive oil. Season with salt and pepper to taste. Add crumbled goat cheese, if desired.
- Serve immediately or refrigerate and enjoy throughout the week.
You can use green lentils in place of red lentils, but they will take longer to cook. Boil for about 12-15 minutes before testing for doneness.