One Pot Green Lentils with Sweet Potatoes and Kale

4.27 from 60 votes

One pot green lentils with sweet potatoes and kale is a hearty vegetarian meal. It's easy to make and packed with nutrition.

Prep Time10

Cook Time30

Total Time40

Course: Soups and Stews

Cuisine: American

Diet: Vegan

Servings: servings

2 tablespoons olive oil
1 cup diced yellow or sweet onion (half a large onion)
1 cup diced carrots (2 carrots)
1 cup diced celery (3 stalks)
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced (more to taste)
½ cup dry white wine
2 cups uncooked green lentils, rinsed (see note)
½ cup dried bulgur
1 large sweet potato, chopped (2 heaping cups)
4 cups reduced or no sodium chicken broth (substitute vegetable broth if you prefer)
¼ cup chopped parsley
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
2 cups water, as needed
4 cups packed fresh baby kale (5 oz. container)
½ lemon, juiced (more as desired)
plain Greek yogurt or sour cream
additional fresh parsley for garnish

Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery, salt and pepper. Cook, stirring occasionally, for 10 minutes until the vegetables are beginning to soften and onions are translucent. Add garlic and cook, stirring for 1 minute or until fragrant.
2 tablespoons olive oil, 1 cup diced yellow or sweet onion, 1 cup diced carrots, 1 cup diced celery, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 clove garlic, minced
Add the wine and scrape any brown bits off the bottom of the pan. Cook for 2 to 3 minutes or until wine has reduced by about half.
½ cup dry white wine
Add lentils, bulgur, sweet potato, broth, parsley, and thyme, and increase heat to high. Bring to a boil and then reduce to medium-low to simmer for 30 minutes or until lentils are tender, stirring occasionally. Add water during the cooking process as needed (about 2 cups) to keep the lentils just barely covered with liquid.
2 cups uncooked green lentils, rinsed, ½ cup dried bulgur, 1 large sweet potato, chopped, 4 cups reduced or no sodium chicken broth, 2 cups water, as needed, ¼ cup chopped parsley, 1 teaspoon fresh thyme
Add baby kale; cover and cook for 1 to 2 minutes. Uncover, stir, and repeat as needed until kale is wilted. Add lemon juice and stir to combine. Taste and add salt and pepper as needed.
4 cups packed fresh baby kale, ½ lemon, juiced
Serve garnished with plain yogurt and fresh parsley.

About soaking lentils: Lentils (any variety) are quick-cooking and don't need to be soaked. Be sure to rinse them well to remove dust and debris. If you prefer, lentils can be soaked in cold water for 2 to 12 hours. This may aid in digestion and the lentils will also cook more quickly.
Make ahead: This is a great recipe to meal prep on the weekends and keep in the fridge for healthy eating all week long! It can be stored in an airtight container for up to 1 week.
Greens: Spinach can be substituted for the baby kale. If you happen to substitute a longer-cooking green, add it to the stew with the lentils, so it has a chance to tenderize.

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