Roasted Sweet Potatoes with French Lentils: A Vegan Thanksgiving Main
I’m so happy to be joining my friends today for our Thanksgiving recipes and ideas series! Each of us is sharing a favorite dish or idea to help make your holiday table a little more special, and you’ll find links to all of their posts at the end of mine.
Every Thanksgiving table needs at least one dish that everyone can enjoy, and this year I wanted to bring a vegan side that feels every bit as festive as the turkey. These roasted sweet potatoes are simple, beautiful, and full of autumn flavor.
I start with small sweet potatoes, sliced and roasted with a sprinkle of salt until they’re tender and caramelized at the edges. Then I spoon a savory lentil topping over each one: lentils cooked with carrots, celery, leeks, onion, and plenty of fresh thyme. The sweet potato and the earthy lentils go so well together, and the little bits of carrot and celery make each bite colorful.
I love serving them on a large white platter tucked all around with fresh thyme sprigs. It looks so pretty on a Thanksgiving buffet, and the size works well for a holiday meal. Guests can take one to try alongside everything else, and anyone who is vegan can make a meal of several. It’s a side dish that makes everyone at the table feel welcome.
They’re also easy to make ahead. Roast the sweet potatoes and cook the lentils earlier in the day, then warm everything and put the platter together just before dinner.
Ingredients
- Sweet potatoes, washed, trimmed, and cut in half
- 8 ounces French green lentils
- 1/4 cup olive oil, plus more for the baking sheets and sweet potatoes
- 2 medium onions, chopped
- 6 small or 2 large leeks, white and light green parts only, chopped
- 1 tablespoon fresh thyme leaves, plus sprigs for garnish
- 1 teaspoon salt, plus more for the sweet potatoes
- A few generous grinds of black pepper, plus more for the sweet potatoes
- 3 garlic cloves, minced
- 4 celery stalks, trimmed and chopped
- 2 large carrots, chopped
- 1 1/2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
Ingredient notes:
- French green lentils: Look for lentilles du Puy, grown in the Auvergne region of France. Bags labeled “French green lentils” in American grocery stores are the same type of lentil grown elsewhere, and they work just as well.
- Sweet potatoes: Pick ones of similar size so they finish roasting at the same time. Medium potatoes make a good single serving, but I like to make small ones since there are so many side dishes for Thanksgiving.
- Leeks: Use only the white and light green parts. Rinse well after chopping, since grit hides between the layers.
- Vegetable broth: Any good store-bought broth works. If you’re also cooking for gluten-free guests, check the label.
- Fresh thyme: You’ll use it twice, chopped into the lentils and as sprigs for garnish. Dried thyme works in a pinch (use 1 teaspoon).
Directions
- Preheat the oven to 400ºF and line baking sheets with foil or parchment paper.
- Brush the baking sheets with olive oil. Brush the cut halves of the sweet potatoes with olive oil and place them cut-side down on the sheets. Brush the skins with olive oil and sprinkle with salt and pepper. Bake for 30 to 40 minutes, depending on size, until very tender when pierced with a fork.
- While the sweet potatoes bake, put the lentils in a heat-proof bowl and cover with boiling water. Let them soak for about 15 minutes, then drain.
- Meanwhile, heat the oil in a large Dutch oven over medium heat. Add the onions, leeks, thyme, salt, and pepper and sauté until the onions are translucent.
- Add the garlic and cook 1-minute more. Stir in the broth and tomato paste. Add the celery, carrots, and lentils, cover, and simmer for 20 minutes, until the lentils and vegetables are tender. Stir in the red wine vinegar.
- If making ahead, reheat the sweet potatoes and lentils before serving.
- Arrange the hot sweet potatoes cut-side up on a serving platter and top generously with the lentils. Garnish with thyme sprigs and serve.
Why this recipe works
- French green lentils hold their shape. Unlike brown or red lentils, which turn soft and mushy, these small, dark lentils stay firm and slightly peppery after simmering. That’s what makes them good for spooning over the potatoes.
- A quick soak speeds things up. Covering the lentils with boiling water for 15 minutes gives them a head start, so they finish in the same 20 minutes as the vegetables.
- Roasting cut-side down caramelizes the sweet potatoes. The flat side browns against the hot pan while the inside turns soft and creamy.
- Tomato paste and red wine vinegar add depth. The paste gives the lentils a savory richness, and a splash of vinegar at the end brightens everything.
- It’s naturally vegan and gluten-free. No substitutions needed.
You may also enjoy this sqaush recipe for Thankgiving we made a few years ago.
More Thanksgiving inspiration from friends
Now let’s see what my friends are bringing to the table this year! Each of them is sharing a favorite Thanksgiving recipe or idea, from sides and desserts to table settings and hosting tips.
Roasted Sweet Potatoes with French Lentils: A Vegan Thanksgiving Main
- Prep Time: 20 minutes
- Cook Time: 40 to 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
- Sweet potatoes, washed, trimmed, and cut in half
- 8 ounces French green lentils
- 1/4 cup olive oil, plus more for the baking sheets and sweet potatoes
- 2 medium onions, chopped
- 6 small or 2 large leeks, white and light green parts only, chopped
- 1 tablespoon fresh thyme leaves, plus sprigs for garnish
- 1 teaspoon flaky salt, plus more for the sweet potatoes
- A few generous grinds of black pepper, plus more for the sweet potatoes
- 3 garlic cloves, minced
- 4 celery stalks, trimmed and chopped
- 2 large carrots, chopped
- 1 1/2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
Instructions
- Preheat the oven to 400ºF and line baking sheets with foil or parchment paper.
- Brush the baking sheets with olive oil. Brush the cut halves of the sweet potatoes with olive oil and place them cut-side down on the sheets. Brush the skins with olive oil and sprinkle with salt and pepper. Bake for 30 to 40 minutes, depending on size, until very tender when pierced with a fork.
- While the sweet potatoes bake, put the lentils in a heat-proof bowl and cover with boiling water. Let them soak for about 15 minutes, then drain.
- Meanwhile, heat the oil in a large Dutch oven over medium heat. Add the onions, leeks, thyme, salt, and pepper and sauté until the onions are translucent.
- Add the garlic and cook 1 minute more. Stir in the broth and tomato paste. Add the celery, carrots, and lentils, cover, and simmer for 20 minutes, until the lentils and vegetables are tender. Stir in the red wine vinegar.
- If making ahead, reheat the sweet potatoes and lentils before serving.
- Arrange the hot sweet potatoes cut-side up on a serving platter and top generously with the lentils. Garnish with thyme sprigs and serve.
Notes
Make-Ahead Tips for Thanksgiving:
- Lentils: Cook them up to 3 days ahead and refrigerate in an airtight container. Reheat on the stove with a splash of broth to loosen them.
- Sweet potatoes: Roast them a day ahead, refrigerate, then reheat cut-side up at 350ºF for 15 to 20 minutes, until hot through.
- Day of: Reheat both while the turkey rests, then assemble on the platter just before serving.
- Prep work: The onions, leeks, celery, and carrots can all be chopped a day or two ahead.
What a great idea!! For Vegans and those who are not. I love all the ingredients.
Annie, these look amazing! My sister will love them.