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A vibrant bowl of Lentil and Sweet Potato Stew, garnished with fresh green herbs, is presented on a rustic wooden surface.

Hearty Lentil and Sweet Potato Stew

This comforting and nutritious lentil and sweet potato stew is packed with vibrant vegetables, earthy lentils, and warming spices, making it a perfect meal for any season. It's a satisfying vegan dish that's both flavorful and easy to prepare.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food, Vegan, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 tbsp Olive Oil
  • 1 Yellow Onion medium, diced
  • 3 cloves Garlic minced
  • 1 inch Fresh Ginger grated or finely minced
  • 2 cups Sweet Potatoes peeled and diced into 1/2-inch cubes (about 2 medium sweet potatoes)
  • 1 cup Brown or Green Lentils rinsed
  • 4 cups Vegetable Broth low sodium
  • 1 can Diced Tomatoes 14.5 oz, undrained
  • 1 cup Carrots diced
  • 1/2 cup Celery diced
  • 5 oz Fresh Spinach or kale, chopped
Spices
  • 1 tsp Cumin ground
  • 1/2 tsp Coriander ground
  • 1/2 tsp Turmeric ground
  • 1/4 tsp Red Pepper Flakes optional, for a little heat
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
For Serving (Optional)
  • 2 tbsp Fresh Parsley or Cilantro chopped, for garnish
  • Crusty Bread

Equipment

  • Large Dutch Oven or Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Prepare Ingredients
  1. Wash and prepare all vegetables: dice the onion, mince the garlic and ginger, peel and dice sweet potatoes, dice carrots and celery. Rinse the lentils thoroughly under cold water.
Sauté Aromatics
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent.
  2. Add minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add Vegetables & Spices
  1. Stir in the diced sweet potatoes, carrots, and celery. Add the ground cumin, coriander, turmeric, red pepper flakes (if using), salt, and black pepper. Sauté for 2-3 minutes, stirring to coat the vegetables evenly with the spices.
Simmer the Stew
  1. Add the rinsed lentils, vegetable broth, and undrained diced tomatoes to the pot. Stir everything together.
  2. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the lentils are tender and the sweet potatoes are soft.
Finish and Serve
  1. Stir in the fresh spinach (or chopped kale) during the last 5 minutes of cooking, allowing it to wilt into the stew. If using kale, you might want to add it a bit earlier to ensure it softens sufficiently.
  2. Taste and adjust seasoning as needed, adding more salt or pepper if desired. If the stew is too thick, add a splash more vegetable broth or water. If it's too thin, let it simmer uncovered for a few more minutes.
  3. Ladle the hot stew into bowls. Garnish with fresh chopped parsley or cilantro, if using. Serve immediately with crusty bread.

Notes

This stew makes excellent leftovers and its flavors often deepen overnight. Store in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. You can add other vegetables like zucchini or bell peppers during the last 15-20 minutes of simmering.