Crispy Sweet Potato & Red Lentil
Crispy Sweet Potato & Red Lentil is a delightful dish that marries the sweetness of roasted sweet potatoes with the earthy richness of red lentils. This wholesome recipe is not only quick to prepare but also serves as a nourishing option for weeknight dinners or festive gatherings. Infused with aromatic spices and served warm, it promises to tantalize your taste buds while providing essential nutrients. Get ready to fill your kitchen with mouthwatering aromas and enjoy a satisfying meal that’s sure to impress!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed (about 4 cups)
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tbsp extra virgin olive oil
- 4 cups low-sodium vegetable broth
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cubed sweet potatoes with olive oil, cumin, salt, and pepper until evenly coated. Spread them on the prepared baking sheet.
- Roast sweet potatoes for 25-30 minutes until golden brown and crispy.
- Meanwhile, combine red lentils, vegetable broth, and minced garlic in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- In a skillet, heat a splash of olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
- Once cooked, mix sautéed onions with the lentils and add the roasted sweet potatoes. Stir gently to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg