Harissa Coconut Lentils with Kale and Roasted Sweet Potatoes
This hearty Mediterranean-inspired bowl combines earthy lentils simmered in a creamy coconut harissa sauce with tender kale and caramelized roasted sweet potatoes. It’s wholesome, protein-packed, and layered with warm, aromatic depth — the perfect balance of comfort and freshness.
⏱️ Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
½ tsp smoked paprika
Salt and black pepper, to taste
For the Harissa Coconut Lentils:
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
1 cup red lentils, rinsed
2 tbsp harissa paste (use mild if you prefer less spice)
2 cups vegetable broth
1 cup coconut milk (full-fat or light)
Salt and pepper, to taste
To Finish:
2 cups chopped kale (or baby spinach)
Juice of ½ lemon
Fresh parsley or cilantro, for garnish
Instructions
1. Roast the Sweet Potatoes
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, paprika, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Cook the Harissa Coconut Lentils
1. In a pot, heat olive oil over medium heat.
2. Add onion and sauté for 4–5 minutes until translucent.
3. Stir in garlic, cumin, and smoked paprika; cook for 30 seconds until fragrant.
4. Add lentils, harissa paste, broth, and coconut milk.
5. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils are soft and creamy.
6. Season with salt and pepper to taste.
3. Add Kale and Lemon
1. Stir in chopped kale and cook 2–3 minutes, just until wilted.
2. Finish with a squeeze of fresh lemon juice for brightness.
4. Serve
Spoon the creamy harissa coconut lentils into bowls, top with roasted sweet potatoes, and garnish with parsley or cilantro.
Serving Suggestion
Serve with:
- Warm pita bread or toasted flatbread
- Greek yogurt or tahini drizzle for creaminess
- Couscous or quinoa for a heartier meal
Notes & Tips
For extra richness, stir in 1 tbsp of olive oil or butter before serving.
To make it spicier, add an extra teaspoon of harissa or a pinch of chili flakes.
This recipe is excellent for meal prep — flavors deepen beautifully over time.
frequently asked questions FAQ
Q: Can I use green or brown lentils instead of red?
Yes, but they’ll need about 10 more minutes to cook and won’t be as creamy — still delicious!
Q: Is it freezer-friendly?
Definitely! Store in airtight containers for up to 2 months. Reheat with a splash of water or coconut milk.
Nutritional Information
Calories: ~480 kcal
Protein: 17g
Fat: 20g
Carbohydrates: 55g
Fiber: 10g