200g lentils and 1 sweet potato! I make it almost every week! Simple and delicious lentil recipe
200g lentils and 1 sweet potato! I make it almost every week! Simple and delicious lentil recipe! is a easy South African recipe that serves 4. 165 calories per serving. Recipe by We Cook Vegan on YouTube.
Prep: 3 hrs 29 min | Cook: 17 min | Total: 4 hrs 1 min
Cost: $3.25 total, $0.81 per serving
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
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
Prepare Sweet Potato
Peel the medium sweet potato and grate it finely (or julienne). Set aside.
Time: PT10M
Chop Aromatics
Finely chop 3 green onions and mince 2 garlic cloves.
Time: PT5M
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
Transfer Sweet Potato Mix
Move the sautéed sweet potato mixture to a large mixing bowl and set aside.
Time: PT2M
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
Add Leavening
Stir in 1 tsp baking powder until just combined.
Time: PT1M
Combine All Components
Fold the lentil batter into the sweet potato mixture, mixing until evenly incorporated.
Time: PT3M
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
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
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
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, High‑Protein
Allergens: Soy
Ingredient Substitutions
- Instead of Yellow Lentils: Red lentils, Green lentils
- Instead of Sweet Potato: Butternut squash, Pumpkin
- Instead of Olive Oil: Coconut oil, Avocado oil
- Instead of Green Onions: Scallions, Chives
- Instead of Garlic Cloves: Garlic powder (½ tsp)
- Instead of Korean Chili Flakes (Gochugaru): Red pepper flakes, Cayenne pepper
- Instead of Italian Herbs: Herbes de Provence
- Instead of Coriander Powder: Cumin powder
- Instead of Dairy‑Free Milk: Water (will be less creamy)
- Instead of Baking Powder: Baking soda (¼ tsp) + cream of tartar (½ tsp)
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Mixing Bowl
- Non‑stick Skillet
- Grater or Julienne Slicer
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Spatula or Wooden Spoon
- Pan Lid
Critical Steps — Do Not Skip
- Soaking the lentils for at least 3 hours
- Blending the lentil and milk mixture until completely smooth
- Cooking the first side covered to set the base
- Flipping the cake without breaking it and achieving a golden crust
Chef Tips from the Video
- For extra fluffiness, whisk the dairy‑free milk into the lentils before blending.
- A pinch of smoked paprika in the spice mix adds a subtle smoky depth.
- Serve with a squeeze of fresh lemon juice to brighten the flavors.
Troubleshooting
The batter is too thick and does not spread in the pan.
Add a little more dairy‑free milk (1‑2 tbsp at a time) until the mixture reaches a pourable consistency.
The skillet cake breaks when flipping.
Make sure the first side is fully set (5‑7 minutes covered) before attempting to flip. Use a wide, thin spatula and support the cake with a plate if needed.
The final dish is bland.
Taste the lentil mixture before cooking and adjust salt, add an extra pinch of Korean chili flakes or a splash of soy sauce for umami.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual portions wrapped tightly for up to 2 months. Reheat in a skillet or microwave.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Soak the lentils the night before to save prep time.
- The blended lentil batter can be prepared up to 24 hours ahead and kept refrigerated.
- Reheat leftovers in a skillet over low heat to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of lentil and sweet potato dishes in South African cuisine?
Lentils and sweet potatoes are staple plant‑based proteins in South African home cooking, especially among vegetarian and vegan communities. The combination reflects the country's emphasis on hearty, nutritious meals that can be prepared with locally available legumes and root vegetables.
What are traditional regional variations of lentil‑sweet potato dishes in South Africa?
In the Cape Malay tradition, lentils are often spiced with turmeric, cumin, and cinnamon, while sweet potatoes may be roasted. In the Eastern Cape, a similar stew may include pumpkin and a milder spice blend. This recipe adapts those flavors with Korean chili flakes for a modern twist.
How is a vegan lentil and sweet potato skillet traditionally served in South African households?
It is commonly served hot with a side of tomato relish, chakalaka (spicy vegetable relish), or a dollop of dairy‑free yogurt. It can be eaten with flatbread such as roti or simply on its own as a filling main course.
On what occasions or celebrations is a lentil‑sweet potato dish typically prepared in South African culture?
The dish is popular for everyday family meals, but it also appears at potlucks, community gatherings, and vegan‑friendly celebrations like World Vegan Day because it is nutritious, affordable, and crowd‑pleasing.
What makes this vegan lentil and sweet potato skillet special within South African vegan cuisine?
It combines high‑protein lentils with nutrient‑dense sweet potato, uses a quick stovetop method, and adds a subtle heat from Korean chili flakes, creating a fusion of local and global flavors that is both comforting and exciting.
What are the most common mistakes to avoid when making this vegan lentil and sweet potato skillet?
Common errors include under‑soaking the lentils, over‑mixing the batter (which can make it dense), flipping the cake before the first side is set, and using too little oil which leads to sticking. Follow the critical steps for best results.
Why does this recipe use baking powder instead of yeast for leavening?
Baking powder provides a quick lift without the long fermentation time required for yeast, keeping the recipe fast‑track and suitable for a stovetop skillet where a light, airy texture is desired.
Can I make this vegan lentil and sweet potato skillet ahead of time and how should I store it?
Yes. Prepare the lentil batter and keep it refrigerated for up to 24 hours. Cook the skillet cake when ready, or store the cooked cake in the refrigerator for up to 3 days and reheat in a skillet to restore crispness.
What does the YouTube channel We Cook Vegan specialize in?
The YouTube channel We Cook Vegan focuses on simple, wholesome, plant‑based recipes that are accessible to home cooks of all skill levels, emphasizing nutrition, flavor, and budget‑friendly ingredients.
How does the YouTube channel We Cook Vegan's approach to South African vegan cooking differ from other vegan channels?
We Cook Vegan blends traditional South African ingredients like lentils and sweet potatoes with global spice influences, offering clear step‑by‑step tutorials and practical tips for everyday cooking, whereas many other vegan channels focus on either raw or highly processed vegan foods.
Last updated: August 19, 2026
