Dinner · French · 20 min
Seitan-Braised Lentils with Roasted Sweet Potato and Wilted Kale
- Calories
- 713
- Protein
- 48g
- Carbs
- 92g
- Fat
- 19g
Ingredients
- 147.6 g seitan
- 155.6 g lentils
- 1 tbsp extra-virgin olive oil
- 30 g yellow onion
- 1 clove garlic
- 70 ml vegetable broth
- 2 sprig fresh thyme
- 1 tsp balsamic vinegar
- 1 pinch salt
- 1 dash black pepper
- 174.3 g sweet potato
- 69.8 g kale
Method
- 01Preheat your oven to 400°F (200°C).
- 02Toss the cubed sweet potato with 1 teaspoon of the olive oil and a pinch of salt on a parchment-lined baking sheet. Roast for 25-30 minutes until edges are caramelized and tender.
- 03Meanwhile, heat the remaining olive oil in a heavy-bottomed pot over medium-high heat. Add the cubed seitan and sear until deeply golden brown on all sides, about 5 minutes.
- 04Lower the heat to medium, add the diced yellow onion and minced garlic, and sauté for 3 minutes until fragrant and translucent.
- 05Stir in the cooked green lentils, vegetable broth, and fresh thyme leaves. Cover and braise on low heat for 10 minutes to allow the flavors to meld into the seitan.
- 06Add the chopped kale to the pot, stirring gently for 1 to 2 minutes until the leaves are bright green and wilted.
- 07Fold in the roasted sweet potatoes. Season with balsamic vinegar, salt, and black pepper. Serve warm in a shallow bowl.
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