Smoky Sweet Potato Lentil Skillet with Lime Crunch

Ingredients

• olive oil2 tbsp
• yellow onion, diced1 medium
• sweet potato, peeled and small-diced1 large
• garlic cloves, minced3
• smoked paprika2 tsp
• ground cumin1 tsp
• brown lentils, rinsed1 cup
• vegetable broth3 cups
• baby kale3 cups
• pumpkin seeds1/4 cup
• lime, zested and juiced1

Method

1. 1Heat olive oil in a skillet or shallow pan over medium heat. Cook the onion with a pinch of salt for 4 minutes until softened.
2. 2Add the sweet potato and cook for 2 minutes, then stir in garlic, smoked paprika, and cumin.
3. 3Add the lentils and broth. Bring to a simmer, cover partly, and cook 14 to 16 minutes until the lentils and sweet potatoes are tender.
4. 4Stir in the kale and cook 2 minutes until wilted and glossy.
5. 5Toast the pumpkin seeds in a dry pan for 1 to 2 minutes until popping lightly, then toss with lime zest and a pinch of salt.
6. 6Spoon the lentil mixture into bowls, finish with lime juice, and sprinkle the lime crunch over each serving.

Tips

• Cut the sweet potato small so it cooks quickly and evenly.
• Add a splash more broth if the pan dries before the lentils are tender.
• A dollop of yogurt on top works well if you want a cooler finish.

Nutrition