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Autumn Lentils with Sweet Potatoes and Kale



Heat extra virgin olive oil in a 4-quart heavy saucepan or Dutch oven over medium heat. Add onion, carrot and sweet potato with ¼ teaspoon salt and sauté until the onions are translucent and carrots and sweet potatoes and slightly soft, stirring occasionally, about 7 minutes. Then add garlic, cumin and all spice, stir and cook for one more minute.


Add lentils and stock and bring to a boil. Lower heat to medium low and simmer uncovered for 20-30 minutes or until lentils are tender and have absorbed most of the liquid. Add extra stock if needed. Season with salt to taste. Stir in kale and cook until kale wilts. Garnish with cilantro and serve with pita bread.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4, 1¼ cup servings

*Estimate Only


  • 2 tablespoons extra virgin olive oil
  • ¼ cup white onion, small diced
  • 1 large carrot, peeled and small diced, about ½ cup
  • 1 pound sweet potato, peeled & diced into ¼" cubes
  • 1 clove Pereg Garlic, minced purchase
  • 1 teaspoon Pereg Cumin purchase
  • ½ teaspoon Pereg All Spice purchase
  • 1 cup Pereg Autumn Blend Lentils, rinsed purchase
  • 2⅓ cups vegetable stock
  • 3 cups kale, de-stemmed & cup into pieces
  • Pereg Kosher Salt, to taste purchase
  • ½ cup cilantro, minced
  • Pita bread for serving

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