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–+ servings

Sweet Potato Romesco Lentils

4.72 | 7 reviews
This easy, rich lentil recipe is fully plant-based, packed with good ingredients and relatively easy to make. You'll just need a big Dutch oven and a bit of time to simmer everything down, and soon you'll be left with a warm, comforting pile of good-for-you flavor.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings

Equipment

Ingredients

  • 16 ounces cooked sweet potato
  • 1/3 cup red wine vinegar or sherry vinegar
  • 1/2 cup (4 oz) roasted red peppers
  • 2 3/4 cups cool water, divided
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup raw almonds, finely chopped
  • 4 large garlic cloves, grated
  • 3 medium birds eye chilies, thinly sliced
  • Diamond Crystal kosher salt
  • 1 cup red lentils
  • 1 (14 oz) can diced tomatoes
  • 2 cups vegetable stock
  • 3 cups chopped lacinato kale, ribs removed
  • 1 lime, for juicing
  • Freshly ground black pepper
  • Fresh cilantro and mint, for garnish
  • Coconut milk, optional, for garnish

Instructions 

  1. To a small blender, add 16 ounces of cooked sweet potato, 1/3 cup of red wine vinegar, 1/2 cup of roasted red peppers and 3/4 cup of cool water. Blend until smooth and set aside.
  2. Set a high sided saute pan or Dutch oven over medium heat. Add 1/2 cup of olive oil and let it heat up for a few minutes.
  3. Add 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1/2 teaspoon of cinnamon and 1/4 cup of almonds and swirl in the oil. Let this cook for 2-3 minutes, or until the almonds begin to smell fragrant. Add 4 garlic cloves and 3 chilies. Cook another 2-3 minutes, or until the garlic is no longer raw. Season with salt.
  4. Add 1 cup of lentils to the pot and stir to coat in the spices. Add the can of tomatoes, 2 cups of vegetable stock and mix. Pour in the sweet potato mixture (it will be thick, don't worry) and two more cups of cool water. Mix until everything is smooth. Season with another pinch of salt.
  5. Let this come to a gentle simmer. Cook, stirring occasionally for 25-40 minutes, or until the lentils are no longer tough. This timing will vary, and you may need to add a splash of water every now and then if the mixture gets too thick.
  6. When the lentils are cooked, add in 3 cups of kale and stir to combine. Cook for 5-7 minutes to let the kale soften into the stew. Taste and season with salt and pepper as preferred.
  7. When the kale is softened, turn off the heat and squeeze in the juice from the lime. Stir to combine.
  8. Portion the lentils into bowls and garnish with cilantro, lime and a drizzle of coconut milk if you prefer. Serve warm!
Serving: 1 bowlCalories: 381kcalCarbohydrates: 42gProtein: 11gFat: 19g