Equipment
- stove
Ingredients
- 1 cup green lentils, cooked and cooled
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and cubed
- ½ cup vegetable broth
- ½ tsp dried sage
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp sea salt and black pepper
- 13.5 oz canned coconut milk
- 1 tbsp coconut aminos
- 2 tbsp nutritional yeast
- 3 oz baby spinach
- 1 squeeze lemon juice
Method
- Heat a large heavy bottomed skillet over medium heat and add a splash of water, broth or cooking oil to coat. Add in the onion and garlic and sauté until fragrant.
- Add the cubed sweet potato, spices, and broth and bring to a gentle simmer. Cover and cook for 8-10 minutes until they're tender. Add in the cooked lentils, coconut milk, coconut aminos, and nutritional yeast and bring to a simmer. Cook for about 5 minutes until slightly thickened.
- Add in the spinach and stir until wilted. Finish with a squeeze of lemon and season with salt and pepper.
Nutrition
Serving 1servingCalories 319kcalCarbohydrates 35gProtein 12gFat 16gSaturated Fat 14gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gSodium 179mgPotassium 768mgFiber 14gSugar 5gVitamin A 6813IUVitamin C 10mgCalcium 64mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.