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Lentil and Sweet Potato Stew Recipe
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
Cook Time 40 minutes
Total Time 50 minutes
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.