Golden Turmeric Lentil & Sweet Potato Skillet
This budget-friendly powerhouse combines protein-rich red lentils with caramelized sweet potatoes for a vibrant, nutrient-dense meal. It is the ultimate 'pantry raid' dinner that costs very little per serving while providing a complete, satisfying health boost.
Ingredients
- Dried red lentils300 g
- Sweet potatoes, cubed2 large
- Yellow onion, diced1 pc
- Garlic cloves, minced3 pcs
- Turmeric powder1 tbsp
- Ground cumin1 tsp
- Vegetable stock1 liter
- Fresh spinach200 g
- Lemon0.5 pc
- Vegetable oil2 tbsp
Instructions
Heat the oil in a large deep skillet or pot. Add the diced onion and sweet potato cubes, cooking for about 6-8 minutes until the onion is translucent and potatoes start to soften.
Stir in the minced garlic, turmeric, and cumin. Toast the spices with the vegetables for 1 minute until highly fragrant, ensuring the garlic doesn't burn.
Add the rinsed red lentils and the vegetable stock to the pan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes until the lentils are tender and have absorbed most of the liquid.
Remove from heat and stir in the fresh spinach until it wilts into the hot mixture. Squeeze the lemon juice over the dish and season with salt and pepper to taste before serving.
Save recipe in Veloop
