Description
A cozy, nourishing bowl packed with creamy coconut-scented lentils, tender sweet potatoes, and aromatic spices, perfect for weeknight dinners and meal prep.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced (about 1.5–2 pounds)
- 1 cup dried lentils, rinsed (brown or green)
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup coconut milk (full-fat or light)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large, heavy-bottomed pot over medium heat and add 1–2 tablespoons of neutral oil.
- Add the chopped onion and cook, stirring occasionally, until translucent, about 5–7 minutes.
- Add the minced garlic and cook for another 30–60 seconds.
- Add the diced sweet potatoes and rinsed lentils, then sprinkle in the spices. Stir and cook for 1 minute.
- Pour in the vegetable broth and bring to a gentle boil, scraping any browned bits from the bottom.
- Reduce heat and simmer, covered, for 20–25 minutes, until lentils and sweet potatoes are tender.
- Stir in coconut milk and season with salt and pepper. Heat gently without boiling.
- Serve warm, garnished with fresh cilantro.
Notes
For a thicker bowl, use less broth and simmer uncovered in the last 5-10 minutes. The recipe can also be easily scaled for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato, lentils, vegan bowl, plant-based, healthy dinner