Easy to make and nutritious, this green lentil and sweet potato skillet is savory, sweet, a little tangy and thoroughly comforting. Aromatic with sundried tomatoes and basil, this light but filling dish will become a go-to meatless favorite on a busy weeknight. Rule to live by: Never pass up an opportunity to try a new lentil recipe – they cook quickly, are packed with protein, and soak up the flavors they’re cooked with. Their culinary possibilities are endless! If you know, you know.
Lentil & Sweet Potato Skillet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 272 kcal
Ingredients
- 1 large sweet potato 3 cups peeled and cubed
- 1 cup green lentils rinsed
- 3 cups vegetable broth
- ¼ cup sun-dried tomatoes
- 2 cloves garlic crushed
- ½ tsp. pink salt
- ¼ tsp. black pepper
- ¼ cup fresh basil chopped
Instructions
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Preheat oven to 400 degrees F. Bake sweet potato for 30 minutes. Allow to cool; peel and cube.
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To large skillet, add broth and lentils and bring to boil. Reduce heat, cover and simmer 15 minutes.
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To skillet, add sweet potatoes, sun-dried tomatoes, garlic, salt and pepper. Stir together and simmer 10-15 minutes until sweet potatoes are soft.
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Stir in basil before serving.
Recipe Notes
Get the ingredients you’ll need and more from Vitacost.
Nutrition Facts
Lentil & Sweet Potato Skillet
Amount Per Serving
Calories 272
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Sodium 1001mg42%
Potassium 995mg28%
Carbohydrates 53g18%
Fiber 18g72%
Sugar 9g10%
Protein 15g30%
Vitamin A 12594IU252%
Vitamin C 8mg10%
Calcium 67mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.