200g lentils and 1 sweet potato! I make it almost every week! Simple and delicious lentil recipe!

Ingredients

• 1 cup Yellow Lentils (rinsed and soaked in cold water for 3 hours)
• 1 medium Sweet Potato (peeled and grated or julienned)
• 2 tbsp Olive Oil (for sautéing)
• 3 pieces Green Onions (chopped)
• 2 cloves Garlic Cloves (minced)
• 0.5 tsp Korean Chili Flakes (Gochugaru) (optional, can substitute with red pepper flakes)
• 0.5 tsp Italian Herbs (dried blend (basil, oregano, thyme))
• 1 pinch Salt (to taste)
• 0.5 tsp Garlic Powder
• 0.25 tsp Coriander Powder
• 0.5 tsp Onion Powder
• 1 cup Dairy‑Free Milk (unsweetened soy, oat, or almond milk)
• 1 tsp Baking Powder
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Rinse and Soak Lentils

   Place 1 cup yellow lentils in a bowl, rinse under cold water, then cover with fresh cold water and let soak for 3 hours.

   Time: PT3H

2. Prepare Sweet Potato

   Peel the medium sweet potato and grate it finely (or julienne). Set aside.

   Time: PT10M

3. Chop Aromatics

   Finely chop 3 green onions and mince 2 garlic cloves.

   Time: PT5M

4. Sauté Sweet Potato Base

   Heat 2 tbsp olive oil in the skillet over medium heat. Add the grated sweet potato, the white parts of the green onions, minced garlic, ½ tsp Korean chili flakes, ½ tsp Italian herbs, and a pinch of salt. Stir and cook for 2‑3 minutes until fragrant but not browned.

   Time: PT3M

   Temperature: medium heat

5. Transfer Sweet Potato Mix

   Move the sautéed sweet potato mixture to a large mixing bowl and set aside.

   Time: PT2M

6. Blend Lentil Mixture

   Drain the soaked lentils, rinse quickly, and add them to the same mixing bowl. Add ½ tsp garlic powder, ¼ tsp coriander powder, ½ tsp onion powder, a pinch of salt, and 1 cup dairy‑free milk. Using an immersion blender or a potato masher, blend until the mixture is smooth and creamy.

   Time: PT5M

7. Add Leavening

   Stir in 1 tsp baking powder until just combined.

   Time: PT1M

8. Combine All Components

   Fold the lentil batter into the sweet potato mixture, mixing until evenly incorporated.

   Time: PT3M

9. First Side Cooking

   Lightly oil the skillet again, pour the combined mixture in, spreading it into an even layer. Cover with the lid and cook over medium heat for 5‑7 minutes.

   Time: PT7M

   Temperature: medium heat

10. Flip and Finish

    Remove the lid, carefully flip the skillet cake or patty, and cook another 5‑7 minutes uncovered until the bottom is golden brown and the interior is heated through.

    Time: PT7M

    Temperature: medium heat

11. Serve

    Slide the skillet cake onto a serving plate, garnish with chopped fresh parsley if desired, and serve with tomato sauce, salsa, dairy‑free yogurt, or any dip you love.

    Time: PT2M

Nutrition Facts

Calories

165

Protein

6.8 g

Carbohydrates

17.5 g

Fat

8 g

Fiber

4.8 g