One Pan Creamy Lentils, Japanese Sweet Potatoes

Okay, look—this is the dinner that shows up to the party wearing comfy clothes and somehow still looks classy. I discovered this one pan creamy lentils with Japanese sweet potatoes and kale on a weeknight when I wanted something fast, filling, and a little bit fancy without the effort. You get creamy lentils, roasted sweet potato chunks, tender kale, and a bright lemon finish—no juggling pans, no drama. Stick around and I’ll walk you through ingredients, method, pro tips, and fun toppings so you can make it tonight. I even linked a dessert for later because, IMO, every good dinner deserves something sweet: check out this chocolate panettone recipe.

 

Why You’ll Love This Recipe

• One-pan cleanup: You cook, eat, and relax—what’s not to love?
• Comforting and creamy without heavy hands: the lentils and cream give body and the lemon keeps it bright.
• Healthy-ish: Japanese sweet potatoes bring beta-carotene, kale adds iron and fiber, and lentils load in protein.
• Flexible: swap broth, use canned beans instead of lentils, or skip cream if you want vegan.
• Speedy: You finish this in about 30 minutes from start to finish.
• Great leftovers: flavors mellow and deepen overnight—hello easy lunches.

Ingredients You’ll Need

• 2 tbsp olive oil
• 1 Japanese sweet potato, peeled and cubed
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp sea salt, more to taste
• Optional: 1/4 tsp red pepper flakes
• 1 cup low sodium broth (I used bone broth)
• 1 can of lentils, drained and rinsed
• 2 large handful of chopped kale
• 1/2 cup heavy cream
• Juice of 1 lemon
• Tahini
• Chili oil
• Pita or sourdough

How to Make (Step-by-Step)

Heat & Sauté

Heat a large skillet over medium heat and add olive oil. Stir in potatoes and sauté for 5 minutes. You want the edges to brown a little so they keep texture after simmering. Patience here pays off.

Add Seasonings & Simmer

Stir in seasonings and broth. Cover and reduce heat to a simmer for 10 minutes, or until fork tender. Check the potatoes at minute eight; if they still resist, give another two or three. The broth pulls flavor into everything, so don’t skip it.

Finish with Greens, Lentils, Cream, Lemon

Stir in kale, lentils, cream, and lemon. Allow to simmer until thickened to your liking, 5-10 minutes. Taste and adjust salt, and finish with a drizzle of tahini or chili oil if you like heat. Serve and enjoy!

Pro Tips for the Best Results

• Use a heavy skillet so heat distributes evenly; I use cast iron most nights.
• Keep potato chunks uniform so everything cooks together.
• Rinse canned lentils to cut sodium and avoid mush.
• Want vegan? Swap cream for full-fat coconut milk and skip bone broth.
• Don’t overcook kale; add it late so it keeps some bite.
• Toast a pita or crisp up sourdough in the pan for dipping.

Fun Variations & Topping Ideas

Variations:

• Swap Japanese sweet potatoes for regular sweet potatoes or butternut squash.
• Use canned chickpeas instead of lentils for a firmer bite.
• Add smoked paprika or curry powder for different flavor profiles.

Toppings:

• Tahini drizzle for a nutty creaminess.
• Chili oil or flakes for heat.
• Fresh herbs like parsley or cilantro for brightness.
• Pickled red onion for contrast.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to four days. Reheat gently on the stove with a splash of broth to loosen the sauce, or microwave in thirty second bursts. If the potatoes absorb too much liquid, stir in a little cream or broth while reheating.

Frequently Asked Questions (FAQ)

Can I make this vegan?

Yes—swap heavy cream for full-fat coconut milk and use vegetable broth. Skip any bone broth and avoid dairy toppings. The dish still tastes rich and satisfying.

Can I use dried lentils instead of canned?

Yes, but cook them separately and add near the end. Use about 3/4 cup dry brown lentils and simmer 20 to 25 minutes until tender. Drain and add so you don’t water down the sauce.

Is this kid-friendly?

Absolutely—most kids love sweet potatoes and creamy textures. Skip the chili oil and red pepper flakes. Chop potatoes smaller to make it easier for little hands.

Can I meal prep this?

Yes, it stores well and reheats nicely. Keep sauces tight in the fridge to prevent sogginess. Reheat with a splash of broth and finish with fresh lemon.

Why Japanese Sweet Potatoes?

Japanese sweet potatoes differ from the orange ones. They taste sweeter and have a firmer texture that holds up well in one pan cooking. They caramelize nicely and play beautifully against tangy lemon and creamy lentils—trust me, IMO it makes the dish sing.

Serving Suggestions

Serve this as a main with toasted pita or crusty sourdough. Add a bright side salad and call it dinner. Leftovers make an awesome bowl with a fried egg on top the next morning.

Additional Pro Tips

• Brown the potatoes in batches if your pan is crowded; overcrowding steams instead of browns.
• Use bone broth for richness, but vegetable broth keeps it lighter and vegan-friendly.
• Finish with acid: lemon juice brightens, while a splash of vinegar can also work.
• If you like texture contrast, roast a few sweet potato cubes extra-crispy and scatter them on top.

Conclusion

This recipe hits comfort, speed, and flavor all at once. If you want the original recipe card, I like the clear format over at One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale. Leave a comment and a rating if you try this—I read every note and I actually use your tips. Happy cooking, and hey don’t forget the tahini!