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Recipe by

Lacey @ A Sweet Pea Chef (blog)

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Sweet Potato & Lentil Hash with Garlic Sauteed Kale

Prep Time: 10 Minutes

Total time: 40 Minutes

Servings: 4

Lacey is a former social worker, now full-time blogger in Austin, TX with her husband and three kiddos. You can find the full blog post for this recipe at asweetpeachef.com

Avatar photo

Recipe by

Lacey @ A Sweet Pea Chef (blog)

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) olive oil

    1 large shallot, diced

    1 medium sweet potato, diced

    1 tsp (5 mL) cumin

    1 tsp ( 5mL) paprika

    1 garlic clove, minced

    1/2 tsp (2 mL) sea salt

    1 1/4 cups (310 mL) split red lentils

    2 Tbsp (30 mL) tomato paste

    3 - 4 cups (750 mL-1L) vegetable broth, depending on how tender you want the lentils

    Garlic Sauteed Kale:

    1 Tbsp (15 mL) olive oil

    3 cups (750 mL) chopped kale

    1 garlic clove, minced

    Toppings:

    2 fried eggs

    1/4 tsp (1 mL) crushed red pepper

Directions

  1. Heat the olive oil in a deep skillet over medium-high heat.
  2. Add the sweet potato and shallot and sauté for 4-6 minutes. Add the garlic, sea salt, cumin, and paprika, and sauté for 2-3 more minutes.
  3. Add the lentils, tomato paste, and broth. Bring to a simmer and cook, covered, until most of the liquid has been absorbed and the lentils and sweet potato are tender, about 25-30 minutes. You may need to add the additional broth as the lentils absorb the liquid.
  4. To make the kale, heat the olive oil over medium heat in a skillet. Add the kale and sauté until softened. Add the garlic and stir for another minute.
  5. Top with fried egg, if desired.

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