Spicy Lentils with Sweet Potatoes and Kale

by jenna on March 19, 2012


Some things:

1. I went to bed by ten on St. Patrick’s Day in a lime square-induced coma. It was awesome.

2. The rest of my weekend involved lots of yoga, a cold and windy (but sunny!) hike on the beach, clam chowder after said hike and exploring a new bakery. Also awesome.

3. I teach my first yoga class in two weeks!!!!!!!!!!!! Just the thought of it makes me want to throw up. Help.

4. This recipe is another one of my attempts to eat through the lifetime supply of lentils that I won two years ago. Yes, I just said “lifetime supply of lentils”.

I don’t really know how it comes across on the blog (what does she reallyyyy eat all the time?!) but this is the sort of dish I eat the most often when I’m home alone and craving something simple, tasty and healthy for dinner. Sure, I eat my fair share of chicken and dumplings, enchiladas, thai food take-out and….cereal straight from the box (just keepin’ it real), but this is the type of meal I love cooking just for me.

If these photos feel as totally weird to you as they do to me, it’s because 99.9% of the time I shoot all food photos in the morning when the light is really good. I shot these photos at about 8pm after going out to happy hour with some girlfriends and used my back-up lowel-pro photography light on my kitchen floor. I always prefer to use natural light when I can, so this was a rare occurrence.

It was also a rare occurrence for me to actually cook after going out to a happy hour. Usually those are the nights reserved for the cereal straight out of the box or the scrambled eggs. You know!

Anyway….this is a lovely post-happy hour meal. It’s full of healthy and tasty little bits and is best served with a thick slice of crusty bread.

It’s really good for those nights when it’s just you, your cat and five episodes of Private Practice ahead of you.

Now go eat a cookie…or four.

Spicy Lentils with Sweet Potatoes and Kale

serves 2-3

Print this recipe!


1/2 cup green lentils

1/2 large carrot, peeled and small diced

1/4 cup small diced onion

1 tsp garlic,

1 stalk celery, small diced

1 bunch lacinato kale, chopped

1 bay leaf

2 sprigs fresh rosemary

1 serrano pepper

1/4 tsp sea salt (or, to taste)

1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes

2 tsp cooking oil

2 cups vegetable (or chicken) stock


Heat the oil in a medium sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.

Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.

Season with salt to taste and remove the bay leave, chile pepper and rosemary sprigs before serving. Serve with crusty bread.


45 minutes

Related Posts with ThumbnailsPin It

{ 134 comments… read them below or add one }

Andi March 19, 2012 at 3:22 am

This looks so delicious. I would love to see more of your healthy recipes “like this” (I’m a long time follower of the blog, so I remember the old days on here haha) I’m definitely making this! Thanks for this post!


Kristen @ notsodomesticated March 19, 2012 at 3:33 am

You think 10pm is bad? I went to bed at 8:30 on Saturday! We had a great day of green-colored fun, but by 8:00, I was exhaused and just decided to call it a night. Pathetic, right? 😉


Lauren @ What Lauren Likes March 19, 2012 at 3:48 am

lovelove!! This sounds and looks so good! Lentils and sweet potato are just a really yummy combo 🙂


Joy March 19, 2012 at 4:04 am

I have been craving lentil something (is that a weird thing to crave?) this is being made


mary (sisters running the kitchen) March 19, 2012 at 4:05 am

this sounds so delicious. could be served as as main course or a side. I’ll definitely be bookmarking this! thanks!


Erika - The Teenage Taste March 19, 2012 at 4:16 am

Wow! This looks like such a healthy, meatless main dish – I love it! Eating this means your definitely worthy of extra dessert! 😛


Jen March 19, 2012 at 4:21 am

Are these canned lentils or dry? What sort of cooking oil do you use?


jenna March 19, 2012 at 8:49 am

I always prefer to use dry lentils (which is why I said they take 30 minutes to cook). And for the cooking oil, canola is my favorite.


Serena March 19, 2012 at 4:23 am

That looks really good. I think I could even get the kids to eat it.


Sally @ Spontaneous Hausfrau March 19, 2012 at 4:30 am

I’ve been needing something meatless in the repertoire of comfort foods for cold nights and this fits the bill! Now I’m (almost) looking forward to the next rainy day.


Lauren at Keep It Sweet March 19, 2012 at 4:39 am

Mmm this is completely my kind of meal!


jen March 19, 2012 at 4:42 am

2 questions jenna-

1)any other spices you would recommend? like cumin or coriander? does this have enough flavor as is?

2) do you know approx what size sweet potato would be good? if using to serve 2 people say?

thank you!


jenna March 19, 2012 at 8:48 am

I would keep it the way it is but if you want to explore even more flavor, coriander would be a nice touch! And you’ll want about 8oz sweet potato…so that’s about the weight of a large one, peeled and diced.


Molly @ RDexposed March 19, 2012 at 4:59 am

This dietitian needs a lime square induced coma.
I may have my Monday night planned out now.


Angela @ Eat Spin Run Repeat March 19, 2012 at 5:05 am

That’s awesome that your first class is coming up Jenna! Don’t worry – I was scared before teaching my first spin class too but once you get about 15 mins in, I’m sure you’ll be in your element. Good luck! And I too, have a very large (maybe not quite lifetime) supply of lentils that I made a dent in this weekend. It was dahl that I was making, but now I’ve got another use for them! I’m currently “that crazy lady” at the grocery store that purchases 2 bundles of kale about twice a week…. might just have to up that to 3. 😉 Have a great day!


danielle March 19, 2012 at 5:11 am

Kale and sweet potatoes might be my two favorite ingredients and I love all things spicy – sounds great!


The Mrs @ Success Along the Weigh March 19, 2012 at 5:32 am

Oh yeah, I’m so making this!


Sarah @ See Sarah Eat March 19, 2012 at 5:38 am

That recipe sounds amazing! And I love Private Practice, just got into it a couple of months ago on Netflix and I’m on season 4 already 😉


Liz @ Tip Top Shape March 19, 2012 at 5:57 am

Super jealous of your lifetime lentil supply!! This look fantastic 😀


Lydia March 19, 2012 at 6:19 am

This recipe looks great! Thanks a lot for sharing.

Question- it seems that you have a lot of commercial kitchen experience. Would it be possible for you to post this or other recipes with large quantity (as in commercial kitchen that feeds thousands) ingredients? I work as a nutrition educator at a kitchen that feeds shelters and after school programs, mainly with donated food, and I don’t know all that much about large quantity cooking- but I am trying to help the staff cook healthier recipes. If this is a dumb question, don’t worry about it- I can figure it out!


jenna March 19, 2012 at 8:47 am

Send me an email and I can get you the recipe to yield a much larger quantity. Usually, I post small quantity portions on the blog because that’s what works for the majority of my readers, but if you have a special event/part or request, I can definitely help you out with that!


Luv What You Do March 19, 2012 at 6:32 am

So exciting! Your frist yoga class. How does one prepare for that???
Looking forward to hearing all about it.


jenna March 19, 2012 at 8:46 am

Practice, practice, practice! I’ve been practice teaching everyone I know!


Margarita March 19, 2012 at 6:33 am

I made lentils so close to this recipe a few months ago and it was a delight. The addition of kale, celery, and sweet potatoes are definitely a must try. I first heard about Downton Abbey here and now I’m hooked… Maybe I should check out Private Practice this time…


Liz @ iheartvegetables March 19, 2012 at 6:38 am

I’m OBSESSED With lentils these days. This recipe looks amazing!


amy walters, aDESIGNdock March 19, 2012 at 6:48 am

Oh the pictures look just as fab as usual Jenna! You’d never know the uh….’conditions’ in which you shot these were less than favourable 😉 hehe.
Happy Monday Jenna! Sounds like you had a wonderful weekend.


Cait's Plate March 19, 2012 at 6:52 am

I just have to say that I love that you went to bed at 10 on St. Patrick’s Day. I went to bed at 10:45 and it was the best thing ever. I only wish I had those lime-squares by my side as well!


Kate @ get up and flow March 19, 2012 at 7:10 am

In response to your few things: I also went to bed embarrassingly early on Saturday. Sometimes sleep feels better than drinking. PLEASE let us know how teaching your first class goes! I’m living vicariously through your teacher training until I start mine this fall. And finally, can’t wait to try this recipe — combines three of my favorite (healthy) foods!


Kelli H (Made in Sonoma) March 19, 2012 at 7:18 am

This exactly the kind of meal I make and love.

p.s. your photos are still great w/o natural light. 🙂


Averie @ Averie Cooks March 19, 2012 at 7:29 am

Jenna this is so weird but last night on was on the BHPhoto site because my card reader is dying on the vine and I ordered a new one and I had the Lowell Ego light in my virtual cart, then took it out b/c I was like…well….do I need this or not. And now, bam, I see the photos you took with it.

Of course we all like to shoot in glowing perfect daylight but that’s not always a reality. Seems that “everyone” who knows what’s up with food photography recommends it…so I guess I should just pop for it!


Colleen @ Culinary Colleen March 19, 2012 at 7:34 am

What a great healthy one-pot meal! If it were me, I probably would have ordered Thai takeout after happy hour, haha.


Tash March 19, 2012 at 7:35 am

Mmm this looks delicious. Kind of a TMI question, but every time I eat lentils I get…errr… odorous consequences. More so than beans. So much so that I don’t eat lentils anymore (but I would really like to). Any tips on preventing that? 😀


Steph February 6, 2014 at 6:19 pm

Sprout your lentils before hand… and you could also take enzymes or probiotics


Emily March 19, 2012 at 7:39 am

This recipe sounds great! Question: what’s a good substitute for kale? I live abroad and there are just some things that I cannot find – this seems to be one of them! Suggestions?


jenna March 19, 2012 at 8:45 am

hmm….you could try chard or even spinach! But if you use spinach, just throw the spinach in at the very end because it wilts and cooks a lot quicker than the kale.


Erica @ In and Around Town March 19, 2012 at 7:40 am

This looks delicious – such a yummy healthy meal. I am sure all the different textures make this interesting to eat too.


Gina @ Running to the Kitchen March 19, 2012 at 7:49 am

These are my favorite type of recipes from you, easy simple and healthy 🙂 Might make a variation of this for dinner tonight with what I have on hand even though it’s supposed to be 80 here today. Whatevs…


megan March 19, 2012 at 7:57 am

Hi jenna, this looks perfect for what I have in the house and wasn’t sure what I was going to do with yet.. how many servings does this make?


Jen March 19, 2012 at 8:31 am

I says 2 to 3.


jenna March 19, 2012 at 8:44 am

about 2-3…one “serving” of dried lentils is 1/4 cup and since I used 1/2 cup it should reasonably serve 2…but I got three meals out of it, myself.


Maryea {Happy Healthy Mama} March 19, 2012 at 7:59 am

Oooh I have everything on hand to make this. Excited!


Lauren @ Oatmeal after Spinning March 19, 2012 at 8:09 am

Okay, this recipe looks super delicious and way too impressive to just be “thrown together,” but I guess that it really is pretty easy! I love the combination- so many of my favorites in one bowl!
About your class- it’s definitely natural to be nervous. I was nervous when I first started teaching spinning classes- but now I can do them blindfolded with my hands tied behind my back (well maybe not literally). I just started teaching Bodypump and still get that feeling in my stomach (the same feeling you get before you run a race!) but 5 minutes into the class, I’m comfortable and confident. I’m sure it will be the same for you- and pretty soon you’ll feel right at home!


jenna March 19, 2012 at 8:43 am

thanks for the pep talk, lauren! 🙂


Marissa March 19, 2012 at 8:31 am

I think you would really love this blog from a young woman here in NY, getting started, healthy original and tasty: http://fullcirclefood.tumblr.com/.

I am a huge fan of your blog and have been reading for years! You’re an inspiration.


Andrea @ The Skinny Chronicles March 19, 2012 at 9:04 am

I am a total loss after Happy Hour. No cooking (or cleaning or anything remotely productive) for me. Just a stupor on the sofa. The lentils look lovely though. And I know you will be an awesome yoga teacher. I am sure your classes will be standing room only due to their popularity!


sara March 19, 2012 at 9:44 am

this is perfect timing…kale + sweet potatoes + lentils are all in the pantry waiting to be used! Thanks for the great recipe.


Meg March 19, 2012 at 9:55 am

Thank you for sharing a yummy healthy recipe. Good Luck teaching your first class. The first 2 or 3 are intimidating but then you’ll be totally in your zone and comfy giving instruction. Just think that your making an impact on the body, mind & spirit by just being there to educate. It’s an awesome feeling!


Gina (Yogattude) March 19, 2012 at 10:22 am

Good luck with your class! I completed the 200-hr Baptiste training too and one of the most helpful things my teach told us was to set aside your fears (your story!), look at your students and be of service to them. Also, I felt it was helpful to describe poses and alignment to the whole class while adjusting bodies.


Krystina (Krystina Zena) March 19, 2012 at 10:29 am

One of my favorite lentil recipes is mujaddara, just slow caramelized onions, brown rice, lentils, and salt. That’s all it needs because the onions give it such dynamic flavor!

How is yoga training going? I’m starting next month and I’m so excited but so so nervous.


DessertForTwo March 19, 2012 at 10:51 am

1. Lifetime supply of lentils????? I’m so jealous! If you need any help eating them, come over, let’s cook together 🙂

2. This is EXACTLY the type of thing I like to make for myself, too!!

3. That photo of your lime squares kills me. The green! So bright! I want it on my wall!


jenna March 19, 2012 at 11:20 am

yum. i love this kind of soup so good and nourishing! your photos look great too for not using natural light! awesome!


Deanna B. March 19, 2012 at 11:21 am

I love meals like this. They’re what I eat when I’m home alone too. I have a ton of lentils, but not because I won a lifetime supply. Its mostly because I’m constantly buying them then realizing I have no idea what I want to make with them.


Heather March 19, 2012 at 11:22 am

I’m in a teacher training program currently, too, and the best advice I got from my teacher is to remember that everyone in the class is rooting for you. They all want to enjoy their class; no one is waiting for you to fail. Also, the anticipation is the worst part! Once you get in there you’ll start having fun and forget about your nervousness.


Jen @ The Scrumptious Pumpkin March 19, 2012 at 12:27 pm

You’ve packed so many healthy ingredients into this dish! And it looks so delicious too!


Hilary March 19, 2012 at 1:10 pm

This looks yummy! What differences do you find between red and green lentils? Do you think red would work with this, too? Thanks!!


jenna March 19, 2012 at 3:23 pm

Red lentils have a much softer consistency when cooked…sort of “mushy”, but in a good way. Green lentils hold their shape. Red lentils WOULD work with this, but it would become something very different than it is now—more of a stew, which would be great as well!


Hilary March 19, 2012 at 5:41 pm

Thank you! Went out and bought green lentils … on the stove now and it smells AMAZING. Thank you!


Hilary March 19, 2012 at 6:11 pm

Bahaha I am cursed … my rosemary sprigs all fell off the stalk and so I am kind of eating a bowl of rosemary, I had way too much water leftover and had to drain it, and everything kind of turned to mush. darnit.


Darlynn @The Little Blog Dress March 19, 2012 at 1:17 pm

I just got a big bunch of kale from the farmers market! Can’t wait to try it! Thank you!


Natalie March 19, 2012 at 1:59 pm

This looks so good! I’m always looking for new ways to cook Kale. If you’ve got any more, send ’em my way 🙂 Thanks for sharing!!


Moni Meals March 19, 2012 at 2:14 pm

this is soooo my type of meal! Great job Jenna! I have it all in my house. always! Lucky me. 🙂


Tara@Sugar Spice and Bacon March 19, 2012 at 3:53 pm

Yum! I totally agree. I love making big pots of warm heathy stuff that I can snack on for days at a time. This one looks fantastic! Filled with all of my favorite things!


Annie @ What's Annie Making? March 19, 2012 at 4:40 pm

This looks so good!!! What a great combination of flavors. And that little light contraption looks interesting. Your pictures always look beautiful!


Julia {The Roasted Root} March 19, 2012 at 5:06 pm

I do something very similar in my house…sweet potato and kale typically end up together, there’s gotta be some spice and some onion and the lentils just bring the whole dern thing together. I love your dish and will try it later this week. Hope you had a fun weekend!


Lauren @ Vaguely Vegan March 19, 2012 at 5:14 pm

This recipe looks amazing and includes three of my favorite foods. I think I’ll try this recipe out this week before the weather starts to get really warm…it looks like the perfect chilly day meal.


Lauren @ Vaguely Vegan March 19, 2012 at 5:15 pm

This looks so good…like the perfect almost-spring but it’s still kind of chilly out meal. Think I’ll try it out this week! Thanks for another great recipe.


Anna March 19, 2012 at 5:24 pm

I am also in teacher training right now. the most nerve wracking part is how to describe how to do something that is so natural to you, it’s like trying to describe you you breathe- you just do it! anyway- i’d love to hear more about your YTT program in the blog, and just any yoga at all. i know that i spend a lot of time outside of training days working on reading, studying, practicing so i would love to hear about that.


Erin @ Dinners, Dishes, and Desserts March 19, 2012 at 5:31 pm

Such a healthy, but hearty and comforting dish!


Urban Wife March 19, 2012 at 5:41 pm

Lentils are definitely one of my go-to beans. I never thought about adding kale. Great idea!


joelle (on a pink typewriter) March 19, 2012 at 6:14 pm

Mmmm I love sweet potato anything, and I’m basically addicted to Private Practice. ‘Cept I don’t have a cat, so it’s just me and some snacks….. that’s okay too, right? 🙂


Megan March 19, 2012 at 7:27 pm

This sounds like my kind of meal and totally something I would make for myself on any given night. I must try this one out.


Dominique March 19, 2012 at 9:36 pm

I’ve always been curious about this “lifetime supply” thing. Do they send you a bag of lentils a week, every two weeks? Or do you email them when you’re about to finish off a bag and then they send you more? And do you really get them for your entire lifetime or is it say…for 50 years? I am very curious about how “lifetime supply” prizes work.

This recipe comes at a perfect time since I just found a half full bag of lentils I need to use up!


Liz March 20, 2012 at 6:50 am

Me too, do tell!


Erin March 20, 2012 at 4:53 am

I just had (basically) this exact same salad at a little French cafe in NYC — such a delicious combination of flavors and a filling lunch. Definitely want to make my own now.


Jo March 20, 2012 at 6:14 am

I made this last night and it fits right in with my favorite weeknight meals! I would love to see more stuff like this! Delicious.


Kristin @ FoodFash March 20, 2012 at 6:43 am

I just bought stuff to make lentil soup last night, but now I need to go back to the market and get the rest of the ingredients to make THIS lentil soup! YUM!


Liz March 20, 2012 at 6:49 am

Yum! I’m wondering how you feel about people mentioning that they will alter your recipe. 🙂 I know I, for example, will cook for someone and then freak out if they don’t add exactly my suggested condiments and seasoning. “You have it to taste it the way I intended it to taste!”

That said, maybe it’s because it’s the first day of spring and we’ve already had two days in a row of 80-degree weather (in NEW HAMPSHIRE!) with three more on the way, but I think I would leave out the sweet potato. I love them, but it seems like it would make this too heavy for me. (If I were in a winter state of mind, I think it would be perfect.) I might also add some sausage – perhaps a spicy/smoky Portuguese sausage. I love the addition of a bit of smokiness with my lentils (and kale is a major ingredient in Portuguese stews.) I know that would change this… but this looks like a very versatile base.


Anna March 20, 2012 at 7:31 am

Wow it looks totally delicious!! 😀 I’m a girl from Barcelona who has been following your blog for a while, and I must tell you I really love it! The way you write is just addictive, and the recipes you post are… mouthwatering! haha I haven’t tried any of them yet, but just… wait for it! haha

Kisses!! 😀


Ellen March 20, 2012 at 8:59 am

I made this last night and it was delish and filling. I didnt have any serrano peppers so substituted red pepper flakes. It made closer to 3 servings for me, so I am enjoying it again for lunch today. I would love to see more recipes like this


jenna March 20, 2012 at 9:10 am

thanks, ellen! so glad you liked it!


Linda March 20, 2012 at 9:24 am

Hi Jenna, I just became a yoga instructor myself and have been teaching since December. I was Terrified for my first class too!! What I did was write out my class, and then I practiced teaching it in my living room. It helped tremendously to talk it out and work out the kinks before class. You’ll do great!


sarah marie March 20, 2012 at 10:46 am

I have wanting to try a lentil recipe! This looks SO good. A lifetime supply of lentils and peas on the other hand… I would be overwhelmed. Love that that was a prize!


Megan March 20, 2012 at 1:04 pm

I would love to make this for my family one night this week….I guess I will just triple the ingredients? I have a four year old and she won’t touch anything spicy, so I need to omit the pepper…anything I should add in it’s place? Also, could I just use dried bay leaves and dried rosemary? I would love to be able to always use fresh herbs, but it just gets too pricey :/ Thank you!


Megan March 20, 2012 at 1:08 pm

Oh, I didn’t realize this would serve 2-3….I guess i should just double it then, cause my husband eats a lot!


Aylin @ Glow Kitchen March 20, 2012 at 2:28 pm

I love this flavor combo!


Cami March 20, 2012 at 8:21 pm

This looks amazing. I love lentils and am always looking for new recipes. I tagged you with the Liebster award, check it out on my blog @ http://glutenfreeshortcuts.blogspot.com/2012/03/tagging-who-with-liebster-blog-award.html


jenna March 20, 2012 at 9:38 pm

Thanks Cami!!


Meghan March 21, 2012 at 10:29 am

Made this last night and it was SO good!! Simple & delicious. Will definitely be a weekly meal for us. Love your healthy recipes like this. Thank you !!


K March 21, 2012 at 1:08 pm

Hi Jenna. I made this last night and it tasted great! I didn’t follow the exact instructions… well, I thought I did until I realized mid-way through letting the “lentils” cook that I had grabbed the jar of SPLIT PEAS instead of lentils. It still tasted good, but, yeah, a little different. 🙂 Oh, and for those that appreciate bacon, a little crumbled on top is delicious!


Lora @cakeduchess March 21, 2012 at 7:26 pm

I’m always on the hunt for new lentil recipes…these just rock! A lifetime supply…so, we have many more lentil recipes to look forward to, right?:)


Casey @ Insatiably Healthy March 21, 2012 at 9:32 pm

Yum, this ingredient list is making me wish it was cold outside. I’ll eat it in any weather though 😉


Lauren @ the talking kitchen March 21, 2012 at 9:52 pm

i actually have every single ingredient on hand. making this stat! also, i really enjoy the feel of these photos, fits the meal nicely!


maria s March 22, 2012 at 12:33 pm

Hola! I found this recipe to be delicious but not that spicy… could I chop the serrano and add it to the dish instead of removing it? Gracias!


Hannah Bolner March 23, 2012 at 7:47 pm

I made this dish for dinner last night. The verdict? …..Totally tasty, of course. I forgot to buy a pepper so I had to sub crushed red pepper. The combination of the flavors was delicious, and it was gobbled up by all…..even those who usually complain when they don’t get meat as the entree. 🙂


mary March 26, 2012 at 12:16 pm

OK. I feel silly asking these 2 questions since no one else did, but here goes:
1. Do you just throw the pepper in whole? I’m asking since you say to take it out in the end.
2. Do you cover the pot when it’s simmering?
I just came across your blog and have made 5 things and LOVED them all. Thanks so much!


jenna March 26, 2012 at 12:21 pm

You take the rosemary out at the end, not the pepper! And you do not cover the pot while simmering.


mary March 26, 2012 at 12:27 pm

WOW – thanks for the fast reponse. Helpful, since it’s on the stove as I type. Thanks again for all the recipes.


jenna March 26, 2012 at 12:28 pm

no prob! enjoy!


Cristen April 29, 2012 at 4:30 pm

I literally have never cooked with peppers. Do you put the pepper in whole or chop it up?


Heidi - Apples Under My Bed March 30, 2012 at 6:32 pm

yummmm inspiration for a solo lazy weekend lunch today, thanks 🙂
Heidi xo


EJSL April 4, 2012 at 6:47 pm

OMG this is the absolute best recipe. I had my doubts, as did my husband, as he’s not a sweet potato fan, but wow. It is some of the best vegan comfort food I can think of! My mouth seriously waters thinking of it!

The hubs also bought flavor packets of concentrated veggie stock once, instead of actual stock, and I put in a few of those with some water and it turned out great as well!!


jenna April 4, 2012 at 6:52 pm

awesome!!! so glad it was husband friendly as well 😉


Nora April 18, 2012 at 2:20 pm

Hi Jenna,
I’ve just tried this recipe. Little different than yours because I didn’t read the direction before starting. So, I cooked the kale & the sweet potatoes half way then added the rest of ingredients, except the bay leaf, the Serrano pepper & the carrots (I didn’t have them in the house). It’s cooking now. I didn’t make it so spicy, I have 3 kids that don’t like spicy food so much but my husband does. So, I’ll let you know how it turns. I enjoyed the experience of making a new recipe. Thanks Jenna


Janine LaFranchise April 24, 2012 at 2:36 pm

I tried this last night and it was great. Right at the end I added just a few peices of leftover ham..just to use it up. The dish was very flavorful…would have been good without the ham.


Megan@BlueStarVermont.com June 17, 2012 at 12:27 pm

The sweet potatoes in this encourage me to thing about lentils again. Thanks for what looks like a great recipe.


IzzyDora June 19, 2012 at 5:38 pm

Just made this! it was so yummy! Added some rotisserie chicken at the end. No sweet potatoes though… still yummy!


leanna July 3, 2012 at 12:51 pm

Oooh this looks like my favorite type of dinner – warm “comfort food!” Whenever I’ve made something like this I usually just steam the individual components; I havn’t thought of adding stock to make it like a stew. Looking forward to trying this 🙂


Roxy Bargoz July 24, 2012 at 10:52 am

This recipe looks amazing!!! I can’t wait to try it this weekend. Just stumbled across your blog. Love it. Will definitely be visiting often. By the way, how did your yoga class go?

On the Rox Yoga


Amber Withycombe September 28, 2012 at 7:12 am

I love this recipe! I’ve made it several times now and I can’t get enough!!!


Kaitlyn M October 14, 2012 at 1:20 pm

I just made this recipe last night, and I really liked it! My only problem was that the lentils didn’t get very soft. I even kept it on low heat for almost an hour, hoping they would eventually soften. They got slightly tender, but I wouldn’t consider them soft. I’m not sure why this happened. ): But otherwise, the flavor was great (although I omitted the pepper, rosemary, and bay leaf)! I definitely want to try making it again and see if I have the same problem. Thanks for the recipe!


lisa November 3, 2012 at 11:13 pm

hi Jenna,
I’ve been dying to make this recipe tomorrow, but i got tiny inquiries about the process of cooking. After cooking veggies on a pan lightly, do you put all of them to the lentils saucepan and cook the whole thing for 30min? or do you separate veggies and lentils and combine them after the lentils are fully cooked?


Jennifer January 3, 2013 at 9:26 am

Hi Lisa, I just made this a couple days ago. I left the veggies in the pot & then added the broth & lentils, brought to a boil & then covered & simmered. Turned out great.


Sandy December 17, 2012 at 8:49 pm

My oh my! I’ve been looking for a tasty recipe to cook kale with for a while! I know what I’m stirring up in the kitchen next! Thank you!!



Anessa December 31, 2012 at 10:17 am

DELICIOUS! Made it yesterday in a crockpot and just added a lil more broth. Thank you!


Jennifer January 3, 2013 at 9:22 am

This was amazing! I always have such a hard time convincing the 3 boys in my house to eat stuff that’s good for them. When I put kale & lentils out on the counter, they started looking for take out menus. Luckily, they got involved in some garage project & it was just enough time to make this meal. I can’t believe how good it is & only takes that long to make! The smell reeled ’em in and the taste sealed the deal. I added some cinnamon & served with crusty bread. Oyster crackers are great with the leftovers, which has been our lunch for 2 days and I’m still excited about a 3rd 🙂 Thanks so much.


Jenna Weil January 20, 2013 at 7:33 pm

Yummmy, made this today except i subbed spinach for the kale. Next time I make it I am going to toast some pine nuts to top off the dish.


nellie February 16, 2013 at 4:56 am

This is now a favorite of mine.
I do add a few things to it.. fresh grated ginger, coriander, cumin and garlic.
I don’t do the rosemary or the spicy pepper.
I also added a little nutmeg this last time to bring
out the sweetness of the sweet potatoes. I love this recipe for many reasons most of all it is healthy, delishious and versitle. Love it! Thank you for sharing!!!


sarah March 7, 2013 at 2:19 pm

Hi! so it’s my first time eating sweet potatoes (and kale also) and i thought this recipe, would be a great start. I’m cooking it right now, and I really hope it turns out well! I really enjoy reading your blog even if i don’t try as many recipe as i would like too. I’m kind of a beginner in the kitchen, but you really makes me want to experiment more! Thanks a lot !


Samara March 29, 2013 at 3:33 pm

Made this tonight and it was tasty but not spicy. Was I supposed to dice up the serrano? I threw it in whole since it didn’t say otherwise. Thanks!


Amy May 17, 2013 at 5:30 pm

Hi, I’ve made this recipe before and loved it. I have a question for you:

When you add 2 cups of broth, does it seem like that’s enough to completely submerge all of the veggies and lentils? I always add an extra cup just to be sure. Maybe I’m using too much kale…?


Kelly June 3, 2013 at 11:18 am

This was delicious! And a great way to start Day 1 of my vegan lifestyle. Thanks


mel July 19, 2013 at 7:56 pm

I had no idea what to make for dinner, so I typed a bunch of ingredients I had laying around into google and your recipe came up. I didn’t follow it verbatim (I didn’t have celery) but it still turned out wonderfully. Thanks for offering an easy and healthy meal for me to try. 🙂


Nora July 24, 2013 at 10:44 pm

A friend shared this recipe with me and I make it all the time now! I am in love with this combo and is the best recipe I’ve found for kale. Just want to say thank you! Using homemade chicken stock really makes it I think 😉


ariane September 11, 2013 at 4:41 am

made this for dinner tonight. so good!


Robin November 4, 2013 at 7:57 pm

This was AWESOME! At least my husband and I thought so. 🙂 Our four kids had mixed reviews but I think their taste buds just need to adjust. We didn’t have the pepper so we left it out but it was still delicious!


julia December 16, 2013 at 1:57 pm

I tried the recipe but found the timings and the quantities to be somewhat out of whack. Especially when it comes to the kale, you mention that it shouldn’t get wilted but then you are boiling it for 30min together with the lentils. So maybe you can correct this and add the kale last? Anyhow, I like the ingredients but I don’t think there was much thought put into how you cook them in order to get the best taste and also there is a significant lack of spices. Would definitely do the recipe again but with significant alterations.


rebecca April 6, 2014 at 9:27 am


Thanks for the recipe. We love the flavors. I tried following these instructions twice and ended up with half-cooked lentils. Your cooking times are WAY WAY off, as someone already mentioned. That’s probably why other commenters asked if you used canned lentils, and someone increased the stock by 50%. After over 60 minutes, the lentils were still only partially cooked, and it made the carrots and sweet potatoes and kale complete mush.

Instead, I now cook the lentils in chicken stock (to ready-to-serve consistency) first and then reduce the simmering time for the full ingredients from 30 to something like 10. Thanks for this!


Jeremiah April 9, 2014 at 10:59 am

I made this last night for dinner – super easy, quick and delicious. Substituted spinach for kale, shallots for garlic, and a couple thai chili peppers instead of the serrano. also doubled the recipe – good thing bc we ate it all.



Kayla rogers April 30, 2014 at 6:49 pm

This looks SO good! I’m going to make it soon 😀 although I wish there was a way to track down calories. Even if I add them all up I won’t get an exact number 🙁 thanks for sharing though!


Christina May 6, 2014 at 6:30 am

I made this last night and it was AMAZING! So happy that I made a double batch so I have plenty for the week! The only change I made was that I used a jalapeno rather than a serrano pepper, only because my husband was doing the grocery shopping for a change and I didn’t want to stress him out too much about the kind of pepper to buy. I will definitely make this again and I am sharing the recipe with everyone I know. Thank you!


Krystal May 15, 2014 at 4:07 pm

Whoa! Just what I was looking for. Had to be another yogini 😉
Thanks, Jenna. Love the blog, please keep posting!

Hope your yoga teaching journey has brought a mixture of wonderful things into your life. I wake up every morning and think to myself… “wow, I’m a yoga teacher”. I STILL can’t believe it. Peace be with you & Namaste! xoxo


Diana S August 3, 2014 at 4:39 pm

This looks delicious! Could this be cooked in the crockpot? I would still sauté the veggies for 6 minutes but thinking of throwing it all in the crockpot on low for 6 hours. May try this tonight, and post later. Also I have some extra eggplant I may throw in, and replace the kale with spinach because it is all I have on hand. Hope your first Yoga class was a success as a teacher


Dora January 8, 2015 at 7:42 pm

I love this! I also have all the ingredients in my kitchen now so off I go!! thanks so much!


Sara @ Don't Feed After Midnight January 30, 2015 at 3:44 am

I love simple and wholesome recipes like this soooo much and the combination of lentils, sweet potato and kale works so well.


Leave a Comment

{ 26 trackbacks }

Previous post:

Next post: