Harissa Coconut Lentils with Roasted Sweet Potatoes | Cozy & Quick Recipe

Posted on July 27, 2023 by Kate

Introduction

Remember those chilly evenings when all you craved was a warm, comforting hug in a bowl? This Harissa Coconut Lentils with Roasted Sweet Potatoes recipe is exactly that, but with a vibrant kick that will wake up your taste buds. It’s the kind of meal that feels like it took hours to make, but the secret is, it’s surprisingly simple and quick! Perfect for a weeknight dinner that feels special, or even a cozy weekend lunch.

Why You’ll Love This Recipe

Fast: Most of the magic happens while the sweet potatoes roast and the lentils simmer, meaning less time hovering over the stove.
Easy: Seriously, it’s mostly chopping and stirring. No fancy techniques needed here!
Giftable: Imagine bringing a batch of this hearty, flavorful dish to a friend who’s just had a baby or is feeling under the weather. It’s a thoughtful and delicious way to show you care.
Crowd-pleasing: Even picky eaters often find themselves drawn to the creamy texture and the sweet-spicy balance of this dish. It’s a winner for sure!

Ingredients

Let’s gather our goodies! This recipe is all about simple, wholesome ingredients that come together beautifully.

4 medium sweet potatoes: These are the stars of our roasted topping, bringing natural sweetness and a beautiful color.
1 tablespoon olive oil: Just enough to get our sweet potatoes perfectly roasted and caramelized.
1 large shallot, finely diced: Shallots add a milder, sweeter onion flavor that’s just perfect.
2 garlic cloves, minced: Because what good dish doesn’t start with garlic?
¾ teaspoon ground cumin: Earthy and warm, it’s a classic pairing with lentils.
¾ teaspoon ground coriander: Adds a lovely citrusy, slightly sweet note.
¾ teaspoon caraway seeds: These little seeds bring a subtle anise-like flavor that really elevates the dish. Don’t skip them if you can!
2 tablespoons tomato paste: For a concentrated burst of tomato flavor and richness.
3 tablespoons harissa paste: This is where the magic happens! It brings a beautiful smoky heat. You can adjust this based on your spice preference.
1 cup dry green or French lentils, rinsed: These hold their shape well and have a wonderful texture. Rinsing them removes any dust.
1½ cups vegetable broth: Our cooking liquid for the lentils.
1 (13.5-ounce) can full-fat coconut milk: This is the secret to the creamy, luscious sauce. Full-fat is key for that velvety texture!
2 cups finely shredded kale: For a boost of nutrition and a lovely bit of color and texture.
Salt and black pepper, to taste: The essential final touches.
½ cup fresh cilantro, chopped: For a burst of freshness to finish it off.
Lemon or lime wedges, for serving (optional): A little squeeze of citrus really brightens everything up!

How to Make It

Alright, let’s get cooking! Put on your favorite apron, maybe a little music, and let’s create some deliciousness.

Preheat your oven: Get that oven nice and toasty to 400°F (200°C).
Prep the sweet potatoes: Peel those gorgeous sweet potatoes and dice them into ½-inch cubes. You want them to be bite-sized! Toss them with a drizzle of olive oil, a pinch of salt, and a grind of black pepper right on a baking sheet. Spread them out in a single layer so they roast instead of steam. Pop them in the oven for about 25-30 minutes, or until they’re fork-tender and have those lovely little caramelized edges.
Start the lentil base: While the sweet potatoes are doing their thing, grab a large pot or a Dutch oven. Heat it over medium heat. Add your finely diced shallot and let it soften up until it’s nice and translucent, which usually takes about 3-4 minutes.
Spice it up: Now, toss in your minced garlic, cumin, coriander, and caraway seeds. Give it a good stir and let it cook for about 1 minute more. You’ll smell the most wonderful aroma as the spices bloom!
Bring on the paste: Stir in the tomato paste and the harissa paste. Cook for another minute, stirring well. This helps to deepen their flavors and meld them together.
Lentils go in: Add your rinsed dry lentils and the vegetable broth to the pot. Give it all a good stir, then bring it to a boil. Once it’s boiling, reduce the heat to low, pop a lid on, and let it simmer away for 15-20 minutes, or until your lentils are perfectly tender.
Creamy goodness and greens: Uncover the pot and stir in the full-fat coconut milk and your finely shredded kale. Let it cook, uncovered, for about 5-10 minutes. You want the kale to wilt down and for the sauce to thicken up just a little bit. It should be lovely and creamy.
Season to perfection: Taste your lentil mixture and add salt and black pepper as needed. This is your chance to make it just right for your palate!
Serve it up! Ladle the warm, creamy harissa coconut lentils into bowls. Top generously with those beautiful roasted sweet potatoes and a sprinkle of fresh chopped cilantro. If you like a little extra zing, add some lemon or lime wedges on the side for squeezing. Enjoy!

Substitutions & Additions

Feeling creative? Or maybe you need to swap something out? No problem! This recipe is super adaptable.

For the Sweet Potatoes: If you don’t have sweet potatoes, butternut squash would be a fantastic substitute. You could even roast some chunks of cauliflower or Brussels sprouts for a different flavor profile.
For the Harissa Paste: If you can’t find harissa or want a milder heat, you can use a good quality red pepper paste and a pinch of smoked paprika. For more heat, simply add more harissa!
For the Lentils: Brown or green lentils are best here as they hold their shape. Red lentils will get mushy, which isn’t what we’re going for in this recipe.
For the Kale: Spinach is a quick-cooking alternative to kale and will wilt down beautifully. If you don’t have greens, you can omit them, but they add such a lovely freshness and nutrition.
Additions: Want to add some protein? Stir in some chickpeas or white beans along with the coconut milk. A handful of toasted slivered almonds or pumpkin seeds on top would also add a lovely crunch.

Tips for Success

A few little tricks to make this recipe even more foolproof!

Don’t overcrowd the baking sheet: When roasting the sweet potatoes, make sure they have space. This ensures they caramelize nicely. If your sheet is too crowded, they’ll steam instead of roast.
Rinse those lentils: Even if the package says they’re pre-rinsed, it’s always a good idea to give them a quick rinse under cold water.
Taste as you go: Especially when it comes to salt and pepper. Your broth might be salty, and harissa can vary in spice level, so tasting and adjusting is key to a perfect dish.
Prep ahead: You can chop your sweet potatoes and shallots a day in advance. Store them in airtight containers in the refrigerator. The lentil mixture can also be made a day ahead and reheated gently on the stovetop. Just add the kale and coconut milk towards the end of reheating.

How to Store It

Leftovers are your friend! This dish reheats beautifully.

Store any leftover Harissa Coconut Lentils with Roasted Sweet Potatoes in an airtight container in the refrigerator. It will keep well for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring occasionally. 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: Is harissa paste very spicy?
A: Harissa paste can range in spice level depending on the brand. It’s always a good idea to start with the amount suggested and taste, then add more if you like it spicier. If you’re sensitive to heat, you can also use a milder harissa or a red pepper paste mixed with a little smoked paprika.

Q: Can I use pre-cooked lentils?
A: While you could use pre-cooked lentils (canned or vacuum-sealed), the flavor and texture won’t be quite the same as cooking them from dry. If you do use pre-cooked lentils, you’ll want to add them towards the end of the cooking process, after the vegetable broth, and just simmer for a few minutes to heat through before adding the coconut milk and kale.

Q: Is this recipe vegan?
A: Yes, this recipe is naturally vegan! All the ingredients are plant-based, making it a wonderful option for everyone.

Q: How do I make this recipe gluten-free?
A: This recipe is already gluten-free, as long as your vegetable broth and harissa paste are certified gluten-free!

Harissa Coconut Lentils with Roasted Sweet Potatoes

Print Recipe

A vibrant and comforting lentil dish with spicy harissa, creamy coconut milk, and sweet roasted sweet potatoes. Perfect for a quick and easy weeknight meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings

Ingredients

Scale

For the Roasted Sweet Potatoes

4 medium sweet potatoes (peeled and diced into ½-inch cubes)
1 tablespoon olive oil
1 pinch salt (for sweet potatoes)
1 grind black pepper (for sweet potatoes)

For the Lentils

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 to taste salt (for lentils)
0 to taste black pepper (for lentils)
0.5 cup fresh cilantro (chopped, for serving)
0 optional Lemon or lime wedges (for serving)

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Instructions

Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and dice them into ½-inch cubes. Toss them with a drizzle of olive oil, a pinch of salt, and a grind of black pepper on a baking sheet. Spread them out in a single layer and roast for 25-30 minutes, or until fork-tender and caramelized.
While the sweet potatoes roast, heat a large pot or Dutch oven over medium heat. Add the finely diced shallot and cook until translucent, about 3-4 minutes.
Add the minced garlic, cumin, coriander, and caraway seeds. Stir and cook for about 1 minute until fragrant.
Stir in the tomato paste and harissa paste. Cook for another minute, stirring well.
Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender.
Uncover and stir in the coconut milk and kale. Cook, uncovered, for 5-10 minutes until kale wilts and the sauce thickens slightly.
Season with salt and black pepper to taste.
Ladle the lentils into bowls, top with roasted sweet potatoes, and sprinkle with fresh cilantro. Serve with lemon or lime wedges on the side if desired.

Notes

Store any leftover Harissa Coconut Lentils with Roasted Sweet Potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water or vegetable broth if needed.