creamy lentil skillet

serves 4

INGREDIENTS

2 Tbsp olive oil

1 medium sweet potato, peeled and cut into 1/2” cubes

1/2 tsp granulated garlic (or garlic powder)

1/2 tsp granulated onion (or onion powder)

1/2 tsp black pepper

1/4 tsp salt (or 1/2 tsp if broth is low sodium)

1 1/2 cups chicken or vegetable broth

1/2 cup coconut cream*

2 tsp lemon juice, more to taste

1 can lentils, drained and rinsed

1 small bunch (about 3 cups) kale, roughly chopped

1 1/2 tsp garam masala

pita bread

*place canned coconut milk in the freezer for 1o minutes to separate the cream from the water and use the cream for this recipe.

STEPS

1. Heat oil in a skillet over medium heat.

2. Add the cubed sweet potato and stir to coat in oil. Season with garlic, onion, and black pepper. Sauté for 5 minutes.

3. Add the broth. Cover and adjust heat to a simmer for about 10 minutes or until the sweet potatoes are fork tender.

4. Stir in cream, lemon juice, lentils, kale, garam masala, and simmer uncovered until the consistency is thick and creamy.

5. Serve hot with pita bread!