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One Pan Creamy Lentils With Sweet Potatoes And Kale

One pan creamy lentils with sweet potatoes and kale made in a slow cooker, simmered until tender in coconut milk and vegetable broth. Finish with kale for bright green color and a thick, cozy curry-style sauce.
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Prep Time 10 minutes
slow cooker cook time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Medithelial
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1.5 cup brown lentils rinsed
  • 2 sweet potatoes medium, cubed
  • 3 cup kale fresh, chopped
  • 1 can (14 oz) coconut milk
  • 2 cup vegetable broth
  • 1 onion diced
  • 3 clove garlic minced
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the lentils
  1. Add the brown lentils, sweet potato cubes, onion, and garlic to the slow cooker, along with curry powder and cumin.
  2. Pour in the coconut milk and vegetable broth, then stir until everything is evenly combined.
  3. Cover and cook on low at 190°F for 6-7 hours, until the lentils and sweet potatoes are tender and the sauce looks creamy.
Wilt the kale and finish
  1. Stir in the chopped kale and cook on low at 190°F for 15 minutes, until wilted and bright green.
  2. Season with salt and pepper to taste, then serve while warm.

Notes

For best texture, use rinsed brown lentils and resist stirring too often during the long cook so they soften evenly. Store leftovers in the refrigerator for up to 4 days; reheat until hot on the stovetop or in the microwave. Freezing is not recommended because the coconut-lentil texture can turn grainy after thawing. If you prefer a dairy-free meal, this recipe is already naturally dairy-free; for lower-sodium, choose a low-sodium vegetable broth and adjust salt at the end.