Cozying Up with Rosemary Red Lentils

Happy meal prep, Sunday! Besides the balmy weather lately (and it coming up again this weekend), it’s been a bit chilly some night to start off fall and October. I made this one pot dish of Rosemary Sweet Potato Red Lentils and it’s beyond easy to make — it’s another one of those dump and stir kind of recipes. It’s cozy and surprisingly sweet with the sweet potatoes and raisins, but in a good, savory, dish-me-up-more kind of way. Rosemary is perfect for the fall and colder months and using fresh herbs will make your kitchen smell heavenly.

Ingredients (serves 5 with 1½ c).

1 T light olive oil
1/2 onion, diced
3 celery stalks, diced
1/2 zucchini, diced
1 t minced garlic, heaping
4 c vegetable stock
1 sweet potato, diced into bite-size cubes
1½ c red lentils, rinsed
2-4 T chopped fresh rosemary, or add to taste
1-2 c hot water as needed
Salt to taste
1/4 t dried thyme
1/2 t red pepper flakes, more/less to taste
1 T lemon juice
4 c kale, spines removed and chopped
1/2 c unsweetened almond milk (or milk of choice)
1/3 c raisins

Directions.

Heat olive oil over medium heat in a large soup pot. Add onions, celery and zucchini and sauté until fragrant and tender — about 7-10 min. If veggies stick to the bottom, add tablespoons of broth as needed.
Add broth, sweet potato, lentils and chopped rosemary. Bring to a boil and then reduce to a simmer, stirring occasionally and added hot water (or extra broth) in 1/2 c increments as needed. Lentils should just be covered by liquid. Simmer about 25-30 min or until lentils and potatoes are soft and cooked.
With about 5-7 min left, stir in thyme, red pepper flakes, salt and lemon juice. Adjust salt and red pepper to taste.
Stir in chopped kale until just wilted, milk and raisins.
Dish up 1½ c servings. Top with extra chopped rosemary and red pepper flakes. Sprinkle with fresh parmesan (omit to be fully vegan/dairy-free) and crusty bread (optional).
Enjoy!