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–+ servings

Sweet Potato Romesco Lentils

5 | 4 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
Servings: 6 servings

Equipment

Ingredients

  • 16 ounces cooked sweet potato
  • 1/3 cup red wine vinegar or sherry vinegar
  • 1/2 cup roasted red peppers, 4 ounces
  • 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 birdseye chilies, thinly sliced
  • Diamond Crystal kosher salt
  • 1 cup red lentils
  • 1 (14-ounce) can of 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. In a small blender, combine the sweet potato, vinegar, red peppers and 3/4 cup of cool water. Blend until smooth and set aside.
  2. Set a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a few minutes.
  3. Add the paprika, cumin, cinnamon and almonds and swirl in the oil. Let this cook for 2-3 minutes or until the almonds begin to smell fragrant. Add the garlic and chilies and cook another 2-3 minutes or until the garlic is no longer raw. Season with salt.
  4. Add the lentils to the pot and stir to coat in the spices. Add the tomatoes and 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 the 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!