Caramelized Sweet Potato Lentils (Printable Recipe)

Warming lentil bowl with caramelized sweet potatoes, scallion pancakes, and fresh cabbage slaw for complete comfort.

# Ingredients You'll Need:

→ Lentils

01 - 1 cup red lentils, rinsed
02 - 1/2 cup jarred roasted red peppers, sliced
03 - 3 cups vegetable broth
04 - 1 medium yellow onion, chopped
05 - 4 scallions, white and green parts separated and sliced
06 - 2 teaspoons grated fresh ginger
07 - 1 tablespoon coriander
08 - 1/2 teaspoon Chinese five spice
09 - 2 tablespoons mirin
10 - 1 tablespoon yellow miso paste
11 - 1 head garlic
12 - 1 large sweet potato, halved
13 - 3 tablespoons oil, divided
14 - Salt and pepper to taste
15 - Optional: mild red chilies, chopped

→ Cabbage Slaw

16 - 2 cups shredded green cabbage
17 - 3 tablespoons chopped scallion greens
18 - 1 tablespoon chopped fresh cilantro
19 - 1 tablespoon sesame seeds
20 - 1 tablespoon rice vinegar
21 - 1 teaspoon maple syrup
22 - 1 teaspoon sesame oil
23 - Salt to taste

→ Scallion Pancakes

24 - 1 sheet vegan puff pastry, thawed
25 - 2 tablespoons chopped scallions
26 - 1 tablespoon sesame seeds
27 - Flour for rolling
28 - Oil for pan frying

# Steps to Follow:

01 - Preheat oven to 425°F. Rub sweet potato halves with 2 teaspoons of oil and a pinch of salt. Place cut-side down on a parchment-lined tray. Wrap garlic bulb in foil with 1 teaspoon of oil, salt, and pepper. Roast on bottom rack for 35 minutes. Let cool.
02 - In a large skillet, heat 2 tablespoons of oil over medium-low heat. Sauté onions with a pinch of salt for 4–5 minutes until golden. Add white scallion parts and chilies, cook for 2 minutes. Stir in ginger, coriander, and five spice; sauté until fragrant, about 2–3 minutes.
03 - Deglaze pan with mirin, then add lentils, roasted red peppers, and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes until lentils are tender.
04 - Scoop roasted sweet potato from skin and place in blender with squeezed roasted garlic, miso paste, and 1 cup water. Blend until smooth.
05 - Add blended mixture to cooked lentils, stir well, and simmer for 5 minutes. Remove from heat.
06 - In a bowl, combine cabbage, scallion greens, cilantro, sesame seeds, rice vinegar, maple syrup, sesame oil, and salt. Massage with hands until cabbage softens.
07 - Roll puff pastry on floured surface and cut into even circles. Top half the circles with scallions and sesame seeds. Cover with remaining circles and roll gently to seal and flatten.
08 - Heat oil in skillet over medium-low heat. Cook each pancake 2–3 minutes per side until golden. Repeat as needed.
09 - Serve warm lentils topped with cabbage slaw and a scallion pancake.

# Extra Tips:

01 - Pre-roast sweet potato and garlic in advance to save time during meal prep.
02 - Use pre-shredded cabbage and jarred julienned peppers for convenience.
03 - Adjust lentil consistency at the end with extra water if needed.

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