Sweet Potato, Miso & Mushroom Pot - AP Nutritional Therapy
Sweet Potato, Miso & Mushroom Pot


Sweet Potato, Miso & Mushroom Lentil One Pot

A deeply flavoured braise of sweet potatoes, dark speckled lentils, mushrooms and tender kale leaves, simmered in a rich miso, garlic and ginger broth.
Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Vegan, Vegetarian
Keyword: One Pot Meal
Servings: 6 people
Author: Abel and Cole


  • 2 red onions
  • 1 thumb ginger
  • 3 cloves garlic
  • 400 grams mixed mushrooms
  • 500 grams sweet potatoes
  • 1 cube vegetable stock
  • 40 grams brown rice miso
  • 300 grams dark speckled lentils
  • 400 grams kale
  • 2 tbsp olive oil extra virgin
  • sea salt
  • freshly ground pepper


  • Fill your kettle and boil it. Peel and chop the onions. Peel and grate the ginger and garlic. Thickly slice the mushrooms. Warm a large pan on a medium-high heat for 2 mins then pour in 2 tbsp olive oil. Add the onions and fry for 5 mins till softened, stirring a few times.
  • While the onions cook, peel and coarsely grate the sweet potatoes. Squeeze the miso into a large jug and crumble in the stock cube. Pour over 1 ltr hot water from the kettle and swirl to dissolve.
  • When the onions have cooked for 5 mins, add the ginger, garlic and mushrooms to the pan. Fry for 5 mins, stirring frequently, till the mushrooms have softened and are juicy. Add the grated sweet potato and stir it in.
  • Tip in the lentils and pour in the miso stock. Pop a lid on the pan and leave to simmer for 25 mins till the lentils are tender. Stir every now and then, adding more water if it's looking a little dry.

  • Meanwhile, finely shred the kale, discarding any really thick or dry stems.
  • After 25 mins, add the shredded kale to the lentils and veg, and cook together for 5 mins. Taste the lentils and add some salt or pepper if you think it needs it. Serve in warmed bowls.


Note: Nutrition information is approximate and daily % based on US values
Recipe from Abel and Cole