Harissa Coconut Lentil with Kale and Sweet Potatoes
This cozy, plant-based one-pot meal blends red lentils, sweet potatoes, and kale simmered in a fragrant harissa-coconut broth. It’s creamy, nourishing, and bursting with deep Mediterranean flavors — spicy, sweet, and savory all at once.
⏱️ Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
Main:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 ½ tbsp harissa paste (mild for Mediterranean-friendly flavor)
1 medium sweet potato, peeled and diced (about 2 cups)
¾ cup red lentils, rinsed and drained
1 can (400 ml) coconut milk
1 ½ cups vegetable broth or water
2 cups chopped kale (or baby spinach)
Salt and black pepper, to taste
½ tsp paprika (optional, for color)
1 tbsp lemon juice or lime juice, for brightness
For Garnish (optional but recommended):
Fresh parsley or cilantro, chopped
A drizzle of olive oil or coconut milk
Toasted pumpkin seeds or crushed pistachio
Lemon wedges on the side
Instructions
1. Sauté Aromatics
1. Heat olive oil in a large pan or pot over medium heat.
2. Add onion and sauté for 3–4 minutes until translucent.
3. Stir in garlic, ginger, and harissa paste. Cook for another 1–2 minutes until fragrant.
2. Add Sweet Potatoes & Lentils
1. Add diced sweet potato, rinsed lentils, paprika, salt, and pepper.
2. Stir to coat everything with the spices.
3. Simmer with Coconut Milk
1. Pour in coconut milk and vegetable broth. Stir well.
2. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until lentils are tender and the sweet potatoes are soft.
4. Add Kale & Lemon
1. Stir in chopped kale and cook for 3–5 minutes, until wilted.
2. Taste and adjust seasoning with more salt, pepper, or lemon juice for balance.
5. Serve
Spoon into bowls, drizzle with coconut milk or olive oil, and garnish with parsley or nuts.
Serve with warm pita, basmati rice, or couscous.
Notes & Tips
For extra creaminess: Blend half the mixture and stir it back into the pot.
Milder version: Use less harissa or substitute with a mix of paprika and tomato paste.
Storage: Keeps well in the fridge for 3–4 days or freezes up to 2 months.
Protein boost: Add cooked chickpeas or lentils for extra texture.
Frequently asked questions FAQs
Q: Can I use green or brown lentils instead of red?
Yes, but increase cooking time by 10–15 minutes as they take longer to soften.
Q: What is harissa?
Harissa is a North African chili and spice paste made with roasted peppers, garlic, and warm spices — it gives the dish depth and aroma rather than extreme heat.
Q: Is this dish vegan and gluten-free?
Yes! It’s 100% plant-based and naturally gluten-free.
️ Nutritional Information
Calories: 420 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 46 g
Fiber: 9 g
Sugars: 8 g