dinner

Seitan-Braised Lentils with Roasted Sweet Potato and Wilted Kale

Name: Seitan-Braised Lentils with Roasted Sweet Potato and Wilted Kale
Ingredients: 147.6 g Vital wheat gluten seitan, store-bought, cubed; 174.3 g Green lentils, cooked; 174.3 g Sweet potato, peeled and cubed; 69.8 g Kale, stems removed and chopped; 15.0 ml Olive oil; 69.8 ml Vegetable stock, aromatics, and herbs (garlic, onion, thyme)

Nutrition

699

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Vital wheat gluten seitan, store-bought, cubed147.6 g

Green lentils, cooked174.3 g

Sweet potato, peeled and cubed174.3 g

Kale, stems removed and chopped69.8 g

Olive oil15.0 ml

Vegetable stock, aromatics, and herbs (garlic, onion, thyme)69.8 ml

Instructions

Preheat your oven to 400 deg F (200 deg C). Toss the cubed sweet potato with a teaspoon of olive oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes until edges are caramelized and tender.

Meanwhile, heat the remaining olive oil in a heavy-bottomed pot. Add the cubed seitan and sear over medium-high heat until deeply golden brown. Lower the heat, add minced garlic and onions, and sauté until fragrant. Stir in the cooked lentils and vegetable stock. Cover and braise for 10 minutes to allow the flavors to meld into the seitan.

Add the chopped kale to the pot, stirring just until the leaves are bright green and wilted. Fold in the roasted sweet potatoes gently. Season with fresh thyme, black pepper, and a splash of balsamic vinegar. Serve warm in a shallow bowl, ensuring the lentils create a rich, savory foundation for the roasted sweetness of the potatoes.