Introduction

Oh, the smell of something truly comforting wafting from the kitchen! This Harissa Coconut Lentils with Roasted Sweet Potatoes recipe is like a warm hug in a bowl. Remember those chilly evenings when you just craved something hearty, flavorful, and soul-satisfying? This dish delivers all of that and more, without keeping you tied to the stove for hours. It’s wonderfully simple, surprisingly quick, and utterly delicious. I think you’re going to fall head over heels for it, just like I did!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this comes together in about 45 minutes – perfect for a busy weeknight!
Easy: Minimal chopping, simple steps, and mostly hands-off cooking time. You’ve got this!
Giftable: Make a big batch and freeze portions for easy, healthy meals later, or share with a friend who needs a little culinary love.
Crowd-pleasing: The sweet, savory, and slightly spicy flavors are a hit with everyone, even picky eaters!

Ingredients

Gathering your ingredients is the first step to culinary bliss! Here’s what you’ll need:

4 medium sweet potatoes: These bring the natural sweetness and beautiful color.
1 tablespoon olive oil: Just a little for roasting our sweet potatoes.
1 large shallot, finely diced: Shallots are milder than onions and add a lovely subtle sweetness.
2 garlic cloves, minced: Because is any savory dish truly complete without garlic? I think not!
¾ teaspoon ground cumin: Earthy and warm, it’s a spice cabinet essential.
¾ teaspoon ground coriander: Citrusy and slightly floral, it pairs beautifully with cumin.
¾ teaspoon caraway seeds: These little seeds add a unique, slightly anise-like depth.
2 tablespoons tomato paste: For a rich, concentrated tomato flavor.
3 tablespoons harissa paste: This is where the magic happens! Adjust to your spice preference – it adds a wonderful warmth and kick.
1 cup dry green or French lentils, rinsed: I love French green lentils (Puy lentils) because they hold their shape beautifully.
1½ cups vegetable broth: The savory liquid that cooks our lentils.
1 (13.5-ounce) can full-fat coconut milk: This is the secret to that incredible creamy, dreamy texture. Don’t skimp on the full-fat version!
2 cups finely shredded kale: For a boost of greens and a lovely textural contrast.
Salt and black pepper, to taste: The essential finishers!
½ cup fresh cilantro, chopped: For a burst of freshness and vibrant color.
Lemon or lime wedges, for serving (optional): A little squeeze of citrus at the end brightens everything up.

How to Make It

Let’s get cooking! This is where the fun really begins.

Preheat your oven: Start by preheating your oven to 400°F (200°C). This way, it’s nice and toasty by the time your sweet potatoes are ready.
Prep and roast the sweet potatoes: Peel your sweet potatoes and dice them into nice, bite-sized ½-inch cubes. Toss them with the tablespoon of olive oil, a good pinch of salt, and some freshly ground black pepper right on a baking sheet. Spread them out in a single layer, and pop them into the preheated oven. Roast them for about 25-30 minutes, or until they’re fork-tender and have those lovely little caramelized edges. I like to give them a gentle shake halfway through for even cooking.
Sauté the aromatics: While those sweet potatoes are doing their thing, grab a large pot or a Dutch oven and place it over medium heat. Add your finely diced shallot and cook, stirring occasionally, until it’s softened and looking a little translucent, about 3-4 minutes.
Toast the spices: Now, toss in your minced garlic, ground cumin, ground coriander, and caraway seeds. Stir them around for about 1 minute more, just until they become wonderfully fragrant. Be careful not to burn the garlic!
Stir in the pastes: Add the tomato paste and the harissa paste to the pot. Stir and cook for another minute, letting these flavor powerhouses meld together. This step really deepens their flavor.
Add lentils and broth: Time for the star of the show! Add your rinsed lentils and the vegetable broth to the pot. Give it a good stir, then bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until those lentils are nice and tender.
Stir in the creamy goodness: Uncover the pot and stir in the full-fat coconut milk and the finely shredded kale. Let it cook, uncovered, for another 5-10 minutes. You want the kale to wilt beautifully, and the sauce to thicken just slightly into a luscious consistency.
Season to perfection: This is your moment to taste and adjust! Add salt and freshly ground black pepper until it’s just right for your palate.
Serve and enjoy! Ladle those glorious harissa coconut lentils into bowls, and top them generously with your roasted sweet potatoes. Sprinkle with that fresh, chopped cilantro, and if you’re feeling fancy, add a wedge of lemon or lime on the side. That pop of citrus is pure magic!

Substitutions & Additions

One of the best things about this recipe is how adaptable it is! Feel free to play around.

For the sweet potatoes: Butternut squash or even cubes of sweet potato would be delicious here.
For the lentils: If you can’t find French green lentils, brown lentils will work, but they might become a bit softer.
For the kale: Spinach is a fantastic substitute if you don’t have kale on hand. It wilts down just as nicely.
Spice level: If you’re sensitive to heat, start with less harissa paste and add more to taste. If you love it spicy, feel free to add a pinch of red pepper flakes with the other spices!
Add protein: For a heartier meal, you could stir in some chickpeas along with the lentils, or serve with grilled chicken or fish.
Grains: This is also lovely served over a bed of quinoa or brown rice.

Tips for Success

A few little tricks can make this recipe even better!

Don’t rush the sweet potatoes: Roasting them until they’re tender and slightly caramelized is key to their sweet flavor.
Rinse your lentils: This removes any dust or debris and helps them cook more evenly.
Taste and adjust seasoning: This is crucial! Salt and pepper can really make or break a dish.
Prep ahead: You can dice the sweet potatoes and shallots a day in advance and store them in airtight containers in the fridge. The lentil mixture itself also reheats beautifully.
Coconut milk quality: Using full-fat coconut milk makes a huge difference in the creaminess and richness of the sauce. Light coconut milk won’t give you the same luxurious texture.

How to Store It

Leftovers are a gift! This dish stores wonderfully.

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making it even more delicious the next day! When you’re ready to reheat, you can do so gently on the stovetop over low heat, or in the microwave. You might need to add a splash of water or vegetable broth if it seems a bit thick.

FAQs

Got questions? I’ve got answers!

Q: Can I make this recipe vegan?
A: Absolutely! This recipe is naturally vegan. Just ensure your vegetable broth is vegan-friendly.

Q: How spicy is harissa paste?
A: Harissa paste can vary in spice level depending on the brand. It usually has a moderate heat with a lot of flavor. I recommend starting with the amount listed and adding more if you like it spicier.

Q: Can I use different types of lentils?
A: While green or French lentils are recommended for their texture, you can use brown lentils. Red or yellow lentils will likely break down too much and create a mushier consistency.

Q: Can I make this ahead of time for a party?
A: Yes! You can roast the sweet potatoes a day in advance and store them separately. You can also cook the lentil mixture up to the point of adding the coconut milk and kale. When you’re ready to serve, reheat the lentil mixture, stir in the coconut milk and kale, and serve with the roasted sweet potatoes.

Cozy Harissa Coconut Lentils with Sweet Potatoes

A comforting and flavorful weeknight meal featuring tender lentils in a creamy coconut sauce, spiced with harissa and topped with sweet, caramelized roasted sweet potatoes.

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Prep Time 15

Cook Time 30

Servings 4

Equipment

Oven
Baking Sheet
Large pot or Dutch oven

Ingredients

Sweet Potatoes

4 medium sweet potatoes peeled and diced into ½-inch cubes
1 tablespoon olive oil
to taste salt
to taste black pepper

Lentil Mixture

1 large shallot finely diced
2 cloves garlic minced
0.75 teaspoon ground cumin
0.75 teaspoon ground coriander
0.75 teaspoon caraway seeds
2 tablespoons tomato paste
3 tablespoons harissa paste adjust to spice preference
1 cup dry green or French lentils rinsed
1.5 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk
2 cups finely shredded kale
0.5 cup fresh cilantro chopped, for serving
optional Lemon or lime wedges for serving

Instructions

Preheat your oven to 400°F (200°C).
Peel your sweet potatoes and dice them into nice, bite-sized ½-inch cubes. Toss them with the tablespoon of olive oil, a good pinch of salt, and some freshly ground black pepper right on a baking sheet. Spread them out in a single layer, and pop them into the preheated oven. Roast them for about 25-30 minutes, or until they’re fork-tender and have those lovely little caramelized edges. Give them a gentle shake halfway through for even cooking.
While those sweet potatoes are doing their thing, grab a large pot or a Dutch oven and place it over medium heat. Add your finely diced shallot and cook, stirring occasionally, until it’s softened and looking a little translucent, about 3-4 minutes.
Now, toss in your minced garlic, ground cumin, ground coriander, and caraway seeds. Stir them around for about 1 minute more, just until they become wonderfully fragrant. Be careful not to burn the garlic!
Add the tomato paste and the harissa paste to the pot. Stir and cook for another minute, letting these flavor powerhouses meld together. This step really deepens their flavor.
Add your rinsed lentils and the vegetable broth to the pot. Give it a good stir, then bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until those lentils are nice and tender.
Uncover the pot and stir in the full-fat coconut milk and the finely shredded kale. Let it cook, uncovered, for another 5-10 minutes. You want the kale to wilt beautifully, and the sauce to thicken just slightly into a luscious consistency.
This is your moment to taste and adjust! Add salt and freshly ground black pepper until it’s just right for your palate.
Ladle those glorious harissa coconut lentils into bowls, and top them generously with your roasted sweet potatoes. Sprinkle with that fresh, chopped cilantro, and if you’re feeling fancy, add a wedge of lemon or lime on the side. That pop of citrus is pure magic!

Notes

This dish stores wonderfully. Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or vegetable broth if it seems thick. The flavors actually meld and deepen overnight.