This hearty Lentil and Sweet Potato Stew is a nutritious, plant-powered meal perfect for busy weeknights.
Packed with fiber-rich lentils and vitamin-filled sweet potatoes, it delivers satisfying plant-based protein while remaining low in saturated fat.
Ready in under 30 minutes, this comforting stew is naturally vegan, gluten-free, and easy to make, making it an ideal choice for quick dinners, meal prep, or cozy family meals.
Lentil & Sweet Potato Stew
Equipment
- 1 Large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 cups green lentils rinsed
- 1 large sweet potato peeled and cubed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish
Instructions
- Prepare Ingredients for Cooking: Start by gathering all your ingredients. Dice the onion finely to ensure it softens evenly during cooking. Peel the sweet potato and cut it into roughly 1-inch cubes for consistent cooking. Mince the garlic cloves, and rinse the green lentils under cold water until the water runs clear to remove any debris or excess starch.
- Sauté Aromatics for Flavor: Place a large pot or Dutch oven over medium-high heat and drizzle in 1 tablespoon of olive oil. Once warmed, add the diced onion and minced garlic. Sauté for approximately 3–4 minutes, stirring occasionally, until the onions turn translucent and the garlic releases a fragrant aroma. This step builds the base flavor for your stew.
- Combine Main Ingredients: Add the rinsed lentils, cubed sweet potatoes, vegetable broth, bay leaves, turmeric, cumin, and black pepper to the pot. Stir gently to combine, ensuring the lentils and sweet potatoes are submerged in the broth.
- Bring to a Rapid Boil: Increase the heat to high and bring the mixture to a rolling boil. Watch carefully so it doesn’t overflow, stirring occasionally to prevent sticking. This step helps the lentils absorb flavors quickly while preparing them for the simmering process.
- Simmer for Tenderness: Once boiling, reduce the heat to low and allow the stew to simmer uncovered for 20–30 minutes. Stir occasionally to check consistency and prevent sticking to the bottom. The lentils should become tender but not mushy, and the sweet potatoes should be soft yet hold their shape.
- Season and Finish: Remove the pot from heat and stir in 1/2 teaspoon of salt, adjusting to taste. Remove the bay leaves. Taste and adjust seasoning if needed, adding more black pepper or a dash of turmeric if desired.
- Serve and Garnish: Ladle the stew into bowls and garnish generously with fresh parsley for color and freshness. Serve hot with your choice of bread, rice, or a side salad. Enjoy immediately!
Notes
- Use green lentils for firm texture; red lentils will turn mushy.
- Cut sweet potatoes into uniform cubes to ensure even cooking.
- Simmer gently; boiling too hard can break down lentils excessively.
- Taste before adding salt, as some vegetable broths are already seasoned.
- Can be doubled easily for meal prep or freezer storage.
- Garnish with fresh herbs like parsley or cilantro for added aroma.
Chef’s Secrets for Perfect Stew
The key to a rich, flavorful stew lies in building layers of taste.
Sautéing the onion and garlic before adding the lentils and broth enhances the depth of flavor.
Using low-sodium broth gives you control over saltiness while keeping the stew light.
For extra richness, swirl in a splash of coconut milk or drizzle with a touch of olive oil just before serving.
Patience during simmering ensures the lentils absorb spices fully without becoming mushy.
Serving Suggestions for Family Meals
This stew pairs beautifully with a variety of accompaniments.
Serve over steamed rice, quinoa, or couscous for a hearty meal.
Crusty bread or warm flatbreads are perfect for dipping into the stew’s flavorful broth.
For added texture, top with roasted pumpkin seeds or a sprinkle of nutritional yeast.
A side salad of fresh greens or a tangy slaw complements the stew’s warmth and heartiness, making it a balanced, satisfying meal.
Storage Tips to Keep Fresh
Allow the stew to cool completely before storing.
Transfer to airtight containers and refrigerate for up to 4–5 days.
For longer storage, freeze in portions for up to 3 months.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if it thickens too much.
Avoid reheating on high heat to maintain the lentils’ texture and prevent the sweet potatoes from breaking apart.
Frequently Asked Questions
1. Can I use red lentils instead?
Red lentils cook faster and break down more easily, resulting in a creamier texture.
If using red lentils, reduce simmering time to about 15–20 minutes and keep a close eye on the consistency.
2. Is this stew freezer-friendly?
Yes! Allow the stew to cool before portioning it into airtight containers or freezer-safe bags.
Freeze for up to 3 months and thaw overnight in the fridge before reheating.
3. Can I add other vegetables?
Absolutely. Carrots, zucchini, or bell peppers can be added for extra nutrition.
Add firmer vegetables at the beginning and softer ones closer to the end of simmering to avoid overcooking.
4. How can I make it spicier?
Add a pinch of cayenne pepper, red chili flakes, or smoked paprika when adding the spices. Start small and adjust gradually to suit your taste.
5. What is the best way to serve leftovers?
Leftover stew tastes even better the next day as the flavors continue to meld.
Reheat gently on the stovetop or in the microwave, adding a little broth or water if needed to restore its original consistency.
