Sweet Potato Romesco Lentils (2024)

Half inspired by sweet potato dal, half inspired by a classic romesco sauce, this creamy, cozy and easy Sweet Potato Romesco Lentils recipe became something all its own. It’s hard to emphasize how GOOD this is on a snowy day when you eat it with a big pile of crusty bread, but I hope one day you’ll try it out. It’s a one-pot dream, and an amazing weeknight dinner.

What is romesco? And what is dal?

This recipe takes inspiration from two different dishes from two different cultures and blends them into something unique and (in my opinion) totally delicious. This type of cooking is so fun for me, but it’s always important to make sure that credit is given where credit is due. Plus, learning about foods from around the world is always a positive thing!

Romesco originates from the Mediterranean, particularly Spain. This sauce is typically made with tomatoes, garlic, almonds or pine nuts, paprika and red bell pepper. When these staple ingredients come together into one perfect sauce, it’s heavenly every single time. Romesco is good with almost anything and its versatility is one of the things I love the most about it. For this dish, romesco’s ability to adapt is key.

Dal originates from India. Although dal is quintessential to Indian cuisine, the definition of dal varies a lot by region, so it’s not one particular thing or prepared one particular way. Depending on who makes it and where they’re from, dal might look and taste different every time you have it.

Generally, dal is made with lentils, onions, ginger, tomatoes and spices like garam masala, turmeric and cumin. It’s typically made like a stew, which means plenty of simmering time. When it’s done, dal can be served as a side dish, a topping or the main event of a meal with naan, basmati rice. It’s so warm, comforting and easy to make!

The ingredients you’ll need for these romesco lentils, and some substitution options

Now that we know about romesco and dal, let’s marry the two! Romesco and dal are both so versatile and easy to adjust, it just seems right to make something that fuses the two. Plus, this recipe is a one-pot wonder and is perfect for the colder months. You can’t go wrong! Here’s what you’ll need:

• 16ouncescooked sweet potato
• 1/3cupred wine vinegar or sherry vinegar
• 1/2cuproasted red peppers(4 ounces)
• 1/2cupExtra-virgin olive oil
• 1teaspoonsmoked paprika
• 1teaspoonground cumin
• 1/2teaspoonground cinnamon
• 1/4cupraw almonds,finely chopped
• 4largegarlic cloves,grated
• 3mediumbirdseye chilies,thinly sliced
• Diamond Crystal kosher salt
• 1cupred lentils
• 1(14-ounce)can of diced tomatoes
• 2cupsvegetable stock
• 3cupschopped lacinato kale,ribs removed
• Freshly ground black pepper
• Fresh cilantro and mintfor garnish
• Coconut milkoptional, for garnish

If you’re looking to substitute some of these ingredients, here’s a tip: Don’t substitute the lentils. These lentils cook a bit faster than other grains and are the only ingredient that I would advise you not to compromise on! I also suggest staying true to the spices to get the fusion of romesco sauce and dal.

Other than that, the sweet potato can be subbed with your yam of choice. And if you’re not a fan of kale, spinach would work for this dish (just make sure that you add it last).

How this sweet potato lentil dish comes together

After you have the long list of ingredients gathered up, this recipe is so easy to make. It’s truly one of those lazy winter meals that leaves you feeling warm and full with minimal effort. There’s just a bit of chopping and blending, but then everything comes together in one pot. I’ll break down each component here so it’s easy to follow!

How to make the Romesco sauce

• In a small blender, combine the sweet potato, vinegar, red peppers and 3/4 cup of cool water. Blend until smooth and set aside.
• Set a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a few minutes.
• Add the paprika, cumin, cinnamon and almonds and swirl in the oil. Let this cook for 2-3 minutes or until the almonds begin to smell fragrant. Add the garlic and chilies and cook another 2-3 minutes or until the garlic is no longer raw. Season with salt.

How to combine the romesco sauce with dal

• After the garlic is cooked, add the lentils to the pot and stir to coat in the spices. Add the tomatoes and vegetable stock and mix. Pour in the sweet potato mixture (it will be thick, don’t worry) and two more cups of cool water. Mix until everything is smooth. Season with another pinch of salt.
• Let this come to a gentle simmer. Cook, stirring occasionally for 25-40 minutes, or until the lentils are no longer tough. This timing will vary, and you may need to add a splash of water every now and then if the mixture gets too thick.

Finishing touches

• When the lentils are cooked, add in the kale and stir to combine. Cook for 5-7 minutes to let the kale soften into the stew. Taste and season with salt and pepper as preferred.
• When the kale is softened, turn off the heat and squeeze in the juice from the lime. Stir to combine.
• Portion the lentils into bowls and garnish with cilantro, lime and a drizzle of coconut milk if you prefer. Serve warm!

Looking for more sweet potato recipes?

I recently cooked my way through a six-pound sweet potato, so I’m an expert on all things sweet potato at this point!

And that’s everything for these Sweet Potato Romesco Lentils!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3