I don’t know what you guys think, but so far June has been a bit of a let down weather-wise. Between ceaseless rain and temperatures that refuse to creep into the 70s, I have been pretty disappointed. I mean, is 85 and sunny really that much to ask for? Yeah, I didn’t think so.
Anyway, despite the awful weather, I have to admit I’ve been pretty happy this week: my CSA started on Saturday, and my fridge is stocked full of fresh, organic veggies!! I have a huge container of red and green leaf lettuce, and another just as large full of a general “salad mix.” Top that off with bunches and bunches of broccoli rabe and kale, and you know I’m a happy girl!
The issue, though, is the juxtaposition of the awful weather with these great spring veggies. I mean, let’s be real for a moment. When it’s fifty degrees and pouring, I’m not exactly feeling a nice light salad for dinner. Nope, I’d rather have something a tad heartier, something cozy and warming. And that, my friends, is where this skillet comes in.
This one pot dinner is everything you can ask for: healthy, flavorful, and filling. It’s so easy to put together and will be ready to eat in about half an hour. Seriously, the most challenging part of this dinner is chopping some veggies. And that just isn’t that challenging. So get excited and get into your kitchen. You won’t regret making this for dinner!
Sweet Potato, Kale, & Lentil Skillet
- Olive Oil
- One large onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 – 2 jalapenos or serranos, diced
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 2 medium sweet potatoes, peeled and chunked
- 2 bunches kale, roughly chopped
- 1 cup lentils
- 4 cups vegetable broth
- 2 cups cooked, shredded chicken (optional)
- Salt and Pepper, to taste
- In a large pan, heat olive oil over medium heat. Sauté onion, carrots, and celery together until they begin to soften and onions are translucent, about 3 – 4 minutes. Add jalapeno and sweet potatoes and sauté for a minute more. Add garlic and rosemary and sauté until fragrant.
- Stir in the kale (with an optional splash of water) and cook until the kale begins to wilt.
- Add the broth and lentils. Bring to a boil, then reduce heat to a simmer and cook for 25 – 30 minutes until the lentils are tender and have absorbed most of the liquid. If using, add in shredded chicken and simmer for a few more minutes.
- Serve hot. If you’re feeling adventurous, add a squeeze of sriracha. Trust me on that one.