The ultimate easy, minimal prep, quick clean up weeknight dinner! This creamy one pan meal is packed with high fiber lentils, plus nourishing Japanese sweet potatoes and kale.

I absolutely love pairing Japanese sweet potatoes with lentils; I think they just make the perfect pair. This dish gets finished with the BEST creamy lemon sauce that’s bright, flavorful, and comforting while still feeling light and fresh.

This is the perfect healthy dinner when you want something satisfying and cozy, but with as little cooking and chopping as possible. I got you! 🙂

This one pan dinner is:

  • Gluten free
  • Vegetarian
  • Nut free
  • High in plant-based fiber
  • Packed with vitamins and minerals

This dish works great as a side if you want to pair it with a simple protein, or it can be served as is!

I drizzled tahini and chili oil over the top to finish mine off. It adds a delicious flavor and some spice that I personally LOVE, but it’s optional! I also love serving these creamy lentils with some soft pita for dipping- trust me you will be obsessed!

Be sure to leave a comment and rating below if you give this recipe I try- it’s so helpful to hear from you guys! Enjoy!! xo

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One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner, Sides


Creamy lemon lentils, sweet potatoes, and kale made in one pan!


  • 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

For serving (optional):

  • Tahini
  • Chili oil
  • Pita or sourdough


  1. Heat a large skillet over medium heat and add olive oil. Stir in potatoes and sauté for 5 minutes.
  2. Stir in seasonings and broth. Cover and reduce heat to a simmer for 10 minutes, or until fork tender.
  3. Stir in kale, lentils, cream, and lemon. Allow to simmer until thickened to your liking, 5-10 minutes. Serve and enjoy!

Gluten Free, Lunch + Dinner, Recipes, Vegetarian


Feb 14, 2024

One Pan Creamy Lentils, Japanese Sweet Potatoes, + Kale

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Ola says:

    I never liked lentils, but this has totally changed the game. Absolutely delicious! I used cilantro instead of kale since I didn’t have any and that made it really tasty. Wow.
    Thank you 🙏🏻

  2. Mia Mendoza says:

    I added celery & cauliflower and aseed extra lemon! So yum and filling. Ate it on top of homemade buttered sourdough and it was soooooo delish. Thank you🌟🩷

  3. Amanda says:

    This is next level! It was one of those meals that you want to just devour out of the pan. Didn’t see at first that canned lentils were used so I made dried lentils first but can’t wait to make it with the canned to cut down on prep time!

  4. Noemi says:

    The japanese yams I can buy are very small, like palm of my hand size. I’d love to make this recipe- can you tell me a weight amount of japanese yam?

  5. Heidi says:

    Made this with fresh garlic, lemon zest, and coconut milk instead of cream (to make it vegan), and warmed up naan…Oh my GOD. This dish is next level delicious 🙌🤤 so comforting but also the lemon keeps it so bright and light. Also so easy! This will be in my regular rotation for sure.

  6. Christina Hamilton-Hartford says:

    So yummy and simple to make! I’ll definitely be making again. Thank you for the recipe, Mia!

  7. Ribin says:

    sounds great if you want to add your own lentils what is the amount? What i size is the one can of lentils?

  8. Linda says:

    Just made this and like it very much. But.. I added some leftover celery and 2 chopped up red onions. Put that in the pot before the potatoes. And also a dash of cinnamon. We ate it with some naan bread. Lovely! Will make it again soon!

  9. Kelly says:

    I made this tonight for dinner and my sweet potato-hating, carnivore husband loved it!! He said, next time make twice as much. Thanks for such a great recipe!!

  10. Riley Mahan says:

    Wonderful recipe! This recipe was EASY, nutritious, and flavorful. Definitely something I’ll make again & again!

  11. Nitin Sant says:

    This is something even I can make.
    will try this now

  12. Nitin Sant says:

    forgot to rate

  13. RefugiaRose says:

    Looks great; will try it and report back!! Would you happen to have the nutrition fact for this meal?

  14. Denise says:

    I have never seen Japanese sweet potatoes..can you substitute regular sweet potatoes?

  15. Sharon Adams says:

    Looks delicious but I cannot read this light grey on white. Why would you not use black?

    • Sab says:

      copy paste the recipe in word or something and change the colour, thats the aesthetics of her website. Or zoom into the screen

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Simple. Attainable. Gathered Nutrition.