Lentil and Sweet Potato Stew – Hearty And Comforting

If you’re looking for a hearty, nutritious, and warming meal, this Lentil and Sweet Potato Stew is just what you need. Packed with protein-rich lentils, sweet potatoes, and aromatic spices, this stew is the ultimate comfort food. It’s not only filling and flavorful, but also vegan and gluten-free, making it a perfect meal for any time.

Ready to cook up a bowl of coziness? Let’s get started!

Annie Graves

Lentil and Sweet Potato Stew

Try this Lentil and Sweet Potato Stew! A hearty, nutritious, and comforting vegan stew that’s perfect for cozy nights and meal prep.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Calories: 299

Ingredients Method Notes

Ingredients

  

For the Stew

• 1 cup dried green or brown lentils rinsed
• 1 large sweet potato peeled and diced
• 1 onion diced
• 3 garlic cloves minced
• 1 carrot diced
• 1 celery stalk diced
• 1 14.5 oz can diced tomatoes
• 4 cups vegetable broth or water
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper optional, for heat
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro or parsley chopped (for garnish)
• Lemon wedges for serving

Optional Add-Ins

• A handful of spinach or kale for extra greens
• 1/2 cup coconut milk for added creaminess
• 1 tbsp lemon juice for a citrusy finish

Substitutions

• Vegan/Vegetarian: This recipe is naturally vegan and vegetarian.
• Low-Sodium: Use low-sodium vegetable broth and reduce added salt.

Method

 

Sauté the Vegetables

1. Heat 2 tbsp of olive oil in a large pot over medium heat.
2. Add the diced onion, carrot, and celery. Cook for 5-7 minutes until softened.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Spices

1. Stir in the cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using).
2. Cook for 1-2 minutes, allowing the spices to bloom and become fragrant.

Add the Lentils and Sweet Potatoes

1. Add the lentils, diced sweet potatoes, diced tomatoes (with their juices), vegetable broth, and bay leaf.
2. Stir everything together and bring the mixture to a boil.

Simmer the Stew

1. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
2. Stir occasionally to prevent sticking.

Taste and Adjust Seasoning

1. Remove the bay leaf.
2. Taste the stew and season with salt and pepper to your liking.
3. If you’d like a creamier texture, stir in some coconut milk or a splash of lemon juice for brightness.

Serve

1. Ladle the Lentil and Sweet Potato Stew into bowls, garnish with fresh cilantro or parsley, and serve with lemon wedges on the side.
2. Enjoy!

Notes

Nutritional Information (Per Serving):

• Calories: 250-300
• Carbohydrates: 45g
• Protein: 12g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 500mg
• Fiber: 10g
• Sugar: 8g

 

Notes/Advice:

• Additions/Subtractions:
  • If you prefer a thicker stew, use an immersion blender to blend a portion of the stew before serving.
  • You can substitute red lentils for a quicker-cooking version, but be aware that red lentils will break down more and create a creamier texture.
  • For a heartier stew, add cubed butternut squash or additional vegetables like zucchini or bell peppers.

Variations:

• Coconut Lentil Stew: Stir in 1/2 cup of coconut milk toward the end of cooking for a creamy, tropical twist.
• Spicy Lentil Stew: Add more cayenne pepper or a dash of hot sauce for a spicier version.
• Green Lentil and Kale Stew: Stir in a handful of chopped kale or spinach during the last 5 minutes of cooking for extra greens.

Suggestions:

• Serving Ideas: Serve this stew with crusty bread or over quinoa or rice for a heartier meal. It also pairs well with a simple side salad or roasted vegetables.
• Make It Ahead: This stew stores well and tastes even better the next day. Make it ahead for meal prep and store in the fridge for up to 4 days, or freeze for up to 3 months.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the stew gently on the stovetop or in the microwave.

Final Thoughts:

And there you have it—Lentil and Sweet Potato Stew that’s hearty, comforting, and packed with flavor! This vegan stew is loaded with nutrients and is perfect for a cozy night in or for meal prepping for the week. Whether you’re serving it with a side of crusty bread or enjoying it on its own, this stew is sure to satisfy. So grab your lentils and sweet potatoes, and enjoy a bowl of warm, wholesome goodness!

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