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Photo: Fred Hardy
Active Time:20 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided1large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces2mediumleeks, thinly sliced into half-moons2largecarrots, roughly chopped3clovesgarlic, minced2tablespoonstomato paste1 tablespoonground cumin4cupslow-sodium vegetable broth2cupswater1 ½cupsgreen or brown lentils3/4teaspoonsalt4cupschopped hearty greens, such as kale or Swiss chard1 tablespoonwhite miso1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces
2mediumleeks, thinly sliced into half-moons
2largecarrots, roughly chopped
3clovesgarlic, minced
2tablespoonstomato paste
1 tablespoonground cumin
4cupslow-sodium vegetable broth
2cupswater
1 ½cupsgreen or brown lentils
3/4teaspoonsalt
4cupschopped hearty greens, such as kale or Swiss chard
1 tablespoonwhite miso
1tablespoonlemon juice
Directions
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.
Add broth, water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes. Remove from heat. Stir in miso and lemon juice until combined.
To make aheadRefrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
To make ahead
Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
Recipe Updates
Updated October 2024
EatingWell.com, July 2021
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Nutrition Facts(per serving)334Calories8gFat54gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
