Sometimes I like to mix together a bunch of my favorite things and see what happens. In this case, it’s sweet potatoes, fresh spinach, and slow simmered green lentils. It turned out to be a great combination and a super easy two-pot dinner that we will definitely be making again (and again)!
The key is to make sure both your potatoes are tender and browned — sometimes I am impatient and don’t let my taters get fully cooked and softened, but it’s really important in this dish! — and your lentils are soft and creamy. You don’t want to rush when it comes to letting your lentils simmer or browning your sweets.
Other than that, it’s a cinch! It’s a delicious and healthy dinner that is a no-brainer and doesn’t take any fancy ingredients. One more reason why it’s so #easy2bvegan !
2 sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
1/2 yellow onion, diced
1 garlic clove, minced
1 cup lentils
3 cups vegetable broth
1 tsp fresh thyme leaves
2 handfuls of spinach
salt and pepper
To a large skillet over medium heat, add 3 Tbsp olive oil and chopped sweet potatoes. Cook for 15-20 minutes, stirring occasionally, until tender and lightly browned on all sides. Meanwhile, in a large saucepan over medium high heat, add 1 Tbsp olive oil, carrots, onion, and a pinch of salt, and saute for 4-5 minutes or until softened, adding garlic in the last minute. Next, add the vegetable broth, lentils, thyme, salt and pepper, and bring to a gentle simmer. Reduce heat and simmer for 15-18 minutes or until most of the broth is absorbed. Fold in spinach and stir until wilted. Pour the lentil and spinach mixture into the skillet with the cooked sweet potatoes and stir to incorporate. Then, serve immediately!