The rich complex flavor and tender texture of herbed green lentils combine well with sweet potatoes to form a sweet and earthy delicious dish. The aromatic herbs and spices enhance the tastiness of this dish with the additional benefits of anti-inflammatory and antioxidant effects.
Lentils cook very quickly compared to other legumes, which is why it is stable in my kitchen. Because they do not require overnight soaking, lentils remain a convenient legume for a satisfying weeknight dinner.
This herbed green lentils and sweet potatoes dish is very reminiscent of recipes from my Nigerian childhood that often combines buttery legumes earthy and root vegetables with aromatic herbs and spices. Yum, Yum, Yum.
Pairing: Herbed green lentils and sweet potatoes pair well with cruciferous vegetables like kale or arugula. I served it on a bed of fresh arugula and added quinoa to create a complete meal of vegetables, legume, and whole grains since they all have complementary nutrients.
Lentils are nutritional powerhouse. They have very high protein content. The only legume that tops lentils protein content are soybeans. Thus, eating lentils is a cheap way to add quality protein to your diet. Lentils also have high amount of dietary fiber which helps lower cholesterol and regulate blood sugars. They are also a rich source of iron, folate and magnesium.
This lentil recipe is perfect for adding to things like burrito bowls, salad bowls or a simple plate of roasted vegetables. It pairs well with whole grains and earthy flavors like our Sauteed Broccoli Rabe and Jollof Rice
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Herbed Green Lentils with Sweet Potatoes
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 3 cloves of garlic minced
- 1 tablespoon ginger minced
- 2 celery ribs finely chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 tablespoon of herb mix seasoning optional
- 1 teaspoon cayenne optional
- 1 tablespoon Sriracha spice blend
- 2 bay leaves
- 1 1/2 cup green lentil picked over and rinced
- 3 tablespoon fresh parsley chopped
- salt or liquid aminos salt substitute
- 1 medium or large sweet potato cut in 1-1 1/2 inch chunks
- Combine 1 tablespoon of olive oil, celery, onion, garlic and ginger in a large saucepan, cover, and cook over medium-low heat for 8 minutes. Add the herbs and spices (except bay leaves), cook and stir until fragrant, about 30 seconds.
- Stir in lentils, water, and bay leaves. Bring to a simmer, reduce heat, cover and simmer for 20 minutes.
- Stir in sweet potatoes, cover, and simmer until lentils and mostly tender, about 15 minutes. Stir in the other tablespoon of oil and parsley, and season with salt or liquid aminos to taste. Uncover saucepan, and continue to cook until lentils and completely tender, about 10 minutes. Remove bay leaves. Serve over quinoa or brown rice.
Nutrition Per Serving (Serving Size – 6): Calories 253 | Total Fat 5.5g | Saturated Fat 0.8g | Cholesterol 0 mg | Sodium 74mg | Total Carbohydrate 38.6g | Dietary Fiber 17g | Total Sugars 3.7g | Protein 13.4g | Calcium 67mg | Iron 5mg | Potassium 540mg
*The nutrition fact is an estimate calculated using a calorie counting application.