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I had to let you know I just made this and it is AMAZING. The flavors go so well together. I can’t wait to make it again and impress my friends with the dish!
I had an embarrassing moment today.
A two part embarrassing moment, if we’re being honest.
Part one was me running into the gas station in the rain to pick up some last minute baking supplies. I wish that were the end of the story.
I had chocolate chips and butter in mind, but I found myself with chocolate chips and Crisco in my hands as I walked out. I don’t know if you’ve ever bought Crisco from a gas station, but I’m sure you can imagine the feelings one has walking out of such a fine place, into the rain, with an armful of canned lard.
Part two happened when an older lady, standing in the literally freezing rain, knocked on my window to find out if I was indeed going to pump air into my tires.
I didn’t explain that, no, I didn’t know I was sitting in front of the air pump thingymajig, and yes, I was just sitting in my car, eating chocolate chips and posting a picture of it on Facebook. I don’t think I really needed to explain anything.
I should probably learn about pumping air in my tires.
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Creamy Thai Sweet Potatoes and Lentils
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Description
These creamy Thai sweet potatoes and lentils are so healthy and so delicious! Made with cabbage, sweet potatoes, lentils, and tomatoes, just to name a few!
Ingredients
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 medium sweet potatoes, unpeeled and diced.
- 1 teaspoon turmeric
- 3 tablespoons oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1/2 head green cabbage, thinly shredded
- 2 jalapenos, ribs and seeds removed, minced
- 2 teaspoons fresh minced ginger
- 14.5 ounce can fire roasted tomatoes
- 2/3 cup regular coconut milk
- cilantro for topping
- salt to taste
Instructions
- Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
- Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
- Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.
Notes
The turmeric is important because it helps with flavor, but also with bright yellow color. Without it, the color of the dish starts to look a little dull.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: Thai
Keywords: creamy thai sweet potatoes, sweet potatoes and lentils, thai lentils
You guys. This dish.
I don’t think I’ve ever eaten something that feels so decadently flavorful and filling for 330 calories. It’s got sweet potatoes and lentils, coconut milk, cabbage, onions, jalapenos, and a delicious array of spices that give it a punchy color and an amazing flavor. I.love.vegetables.today.
For all you who have been requesting a re-post of this recipe – thank you! I almost forgot how much I absolutely adore it.
Go shorty, it’s the weekend!
Hi there. Please help! I would love to make this recipe just wondering which type of lentils. I think I read not red lentils somewhere can’t find it again. Longer cooking time means brown or green?? It does not specify on recipe or if no colour just assume brown or green!!
Thanks for any reply!
Hi Heather! Brown lentils are what you need. Enjoy!
What kind of lentils would you recommend?
Standard brown lentils for this!
I just made the Creamy Thai Sweet potatoes and Lentils and it was easily the best soup/stew dish I have ever made (I am 57)!! It is healthy, vegetarian and delicious. I did add three pods of cardamom and it worked well. This dish is a keeper!
Posting again to leave a 5-star rating!
I’ve been making this for years, and it’s one of my favorites, so THANK YOU! This is the first time I looked through the comments, and I didn’t realize you intended it to be made with brown lentils! For some reason I always assumed red. I already made it tonight, but next time maybe I’ll try the brown. (It’s delicious with the red though!) So funny!
Hi! If I omit the cabbage, do I need to adjust quantities of anything else? That’s the only ingredient I don’t have on hand and I’m just trying to use what I have before buying more food!
Great idea to just use what you have on hand, Sabrina! You shouldn’t need to make any other recipe adjustments. Enjoy!
Delicious. I threw it all in the instapot and cooked on manual for 15 mins and then let it naturally release. The lentils and sweet potatoes were perfectly done and didn’t turn into mush like I had feared. Flavor was great.
Did you sautée anything first, or just put it all in the instant pot at once?
I made this years ago for a potluck and several friends separately asked for the recipe! This is one of our family faves, and that’s even with 4 little kids!
We love hearing this, Carrie! Thanks for the comment!
I’m wondering – you didn’t say to cover the pot when cooking the lentils and sweet potatoes in broth, so I didn’t. Is that right? Seems like they should be covered to keep the flavor in but what do I know? 😂 My kitchen smells heavenly and I haven’t even cooked the most flavorful ingredients yet! Can’t wait!
Love your recipes!
For this recipe, what kind of lentil do you recommend? red? yellow?
We’d suggest just a green or brown lentil here. Enjoy, Ellen!
Your recipe calls for lentils. Red, brown, green???? I’d guess brown but wanted to double check. Thanks!
Green or brown lentils would work here. 🙂
Hi guys! I’ve made this recipe a bunch of times and it’s always fantastically delicious. Has anyone tried to make this in the slow cooker? Wondering if it gets too mushy when left for a few hours?
I made this for the first time for dinner tonight and it was FABULOUS! This will definitely be a regular meal for my family.
Sorry to hear you had an embarrassing moment. We all experienced that including me. The good news is, you kept going the extra mile. And you’re an inspiration to me. 🙂
ok YUM!! I think I may try making this tonight! 🙂
This recipe is delicious. We modified it slightly to use curry instead of the cumin because we didn’t have any on hand and it was wonderful. Thank you!
Do you think this could be made in an instant pot?
I love the end result of this recipe, the directions however… are little bit over kill. Save yourself time and energy by doing this all in one pot like any normal soul or stew.
I’m seeking out recipes for my Thai Basil (developing it for the primary time).
What a fun stew! Anything with coconut milk is my friend.
I really can’t wait to try this dish..looks yummy I love lentils. You don’t peel the sweet potatoes ? Can I peel them ? Thanks !
Yep, you can definitely peel them!
Oh. My. Goodness. So, so delish! I made this for dinner because I make a point of having at least 2 plant based protein meals week. Yes. I am a carnivore. But I love veggies and beans and Thai and flavor!
This is so very flavorful and decadent AND very much worth making!
Just. Make. It! And. Then. Eat. It!
When you get at complete bite, you have the creaminess from the lentils and coconut milk; the sweetness from the tomatoes and coconut milk; the crispness from the cabbage; all with the absolute beautiful flavor of the sweet potato!
I loved it and will most definitely make it over and over again.
Awesome! Glad you enjoyed it!
This is amazingly delicious. I think i may have goofed up by keeping the lid on the pot with a slight crack while the potatoes cooked. I should have taken the lid off so the liquid all got absorbed, right? It still tastes amazing, it just doesnt have the thicker consistency. Its like a stew now 🙂
Glad you enjoyed it, Caroline! 🙂