How long does this recipe keep?

If saving leftovers, place the lentils and cabbage separately in airtight containers then store in the fridge for up to 5 days. You can reheat the lentils in the microwave or on the stovetop based on preference. I do recommend making the scallions pancakes fresh, but you can store cooked ones in a resealable bag in the fridge for up to 3 days. Just note, you should reheat in a toaster oven at a low setting for 3-4 minutes just to warm through.

Can other types of lentils be used?

I have only tested this recipe with red lentils. Can it work with other lentils? Yes, but you would want to adjust the amount of vegetable broth used and cooking time to accommodate the lentils you do use if experimenting.

Is there a way to make the scallion pancake gluten-free?

For convenience you can try using the gluten-free puff pastry from Sweet Loren’s, which is now available at a lot of local markets sold in the same area where they sell their cookies. You can also attempt to make a gluten-free version from scratch using this recipe by Nom Nom Paleo .

Caramelized Sweet Potato Scallion Lentils

Description

These warming Caramelized Sweet Potato Scallion Lentils are topped with a crisp scallion pancake and some cabbage slaw. Budget friendly, easy to make, and packed with protein and fiber.

Ingredients

Scale

Lentils

2 tbsp avocado oil plus more for roasting as needed
1 (350g) medium sweet potato, cut in half lengthwise
1 head of garlic, 1/4-in of top sliced off to expose the cloves
Kosher salt
Black pepper
1/2 medium yellow onion, diced
6 scallions, thinly sliced (green and white portions separated)
2 red chilies, thinly sliced (optional)
2 inch piece of fresh ginger, minced
1/2 tsp ground coriander
1/2 tsp Five spice
2 tbsp mirin
1 cup red lentils, rinsed
1/2 cup jarred roasted bell pepper, diced
3 1/2 cups vegetable broth
2 tbsp yellow miso paste

Slaw (Optional)

2 cups green cabbage, shredded
3 tbsp cilantro leaves, minced (optional)
1 tbsp sesame seeds
2 tsp rice vinegar
2 tsp maple syrup (optional)
2 tsp toasted sesame oil

Puff Pastry Scallion Pancakes (Optional)

1 sheet frozen vegan puff pastry, thawed according to package instructions
1 tbsp sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

For the Lentils

Preheat the oven to 425F. Place the sweet potato halves on top of a parchement lined baking tray. Drizzle with 2 teaspoons of oil and sprinkle with a pinch of salt. Rub the potato to coat, then place cut side down on the tray.
Place the garlic bulb on a small square of foil, then drizzle with a teaspoon of oil and pinch of salt and pepper. Wrap the foil around the garlic then place on the baking tray with the potato. Place in the oven on the bottom rack for 35 minutes or until the potatoes are soft then allow to cool.
In a large skillet over medium low heat, add 2 tablespoons of oil. When hot, add the onions with a pinch of salt and sauté until golden, about 4-5 minutes. Add the white portion of the scallions and chilies and continue to sauté for 2 minutes until softened. Stir in the ginger, coriander, and five spice and sauté again until fragrant, about 2-3 minutes. Pour in the mirin and stir it into the aromatics to deglaze the pan.
Add in the lentils, bell peppers and vegetable broth then stir to combine. Bring to a simmer, then cover with a lid and allow to cook for 20 minutes, or until the lentils are cooked through.
Scoop out the roasted sweet potato from it’s skin and add to a blender cup then squeeze in the roasted garlic cloves. Add the miso and 1 cup of water then blend the mixture until smooth.
Add the blended mixture to the pot of lentils and stir to combine. Allow to simmer for 5 minutes then remove from heat.

For the Slaw

To a bowl add the cabbage, a generous pinch of salt, 3 tbsp of the green portion of scallions from earlier, cilantro, sesame seeds, vinegar, syrup, and oil, then use your hands to massage the ingredients into the cabbage until softened.

For the Scallion Pancakes

Place the puff pastry on a lightly floured surface then roll it out with a rolling pin to thin it out. Cut equal shaped pieces from the pastry (I used a large round cookie cutter). To half of the cut pastry pieces, sprinkle with the remaining scallions and sesame seeds over top.
Take a plain piece of pastry and place it over top to cover the scallion covered piece. Use a rolling pin to press and thinly flatten the pieces together.
Heat a little oil in a skillet over medium-low heat, then add the pastry and cook for 2-3 minutes on both sides until golden. Remove from heat and repeat with any remaining pastries.

Notes

Time saving tips. If planning this meal ahead of time, prep the caramelized potatoes and roast the garlic and store in the fridge until ready to use. This will help save a significant amount of time when ready to prepare.

Convenience tips. Reduce chopping by using jarred roasted bell peppers that are julienned. Use pre-shredded cabbage. And instead of making your own scallion pancakes, use some store bought frozen scallion pancakes and cook according to package instructions.

Adjust the consistency. A lot of factors can impact the cook time of your lentils. The recommendations here reflect my experience with cooking them. Feel free to cook a little longer or add additional water as needed to ensure that your lentils are properly cooked through. If you want your lentils to be a little thinner in consistency, add some more splashes of water at the end of cooking until you reach your desired consistency.