This Lentil and Sweet Potato Stew is a comforting, nourishing dish packed with plant-based protein, fiber, and natural sweetness.
With minimal ingredients and simple steps, it’s a wholesome meal ready in under 40 minutes, making it perfect for busy weeknights.
Naturally gluten-free, vegan, and low in saturated fat, this stew is hearty, satisfying, and excellent for meal prep, offering warmth and nutrition in every bowl.
Lentil and Sweet Potato Stew
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 sharp knife
- 1 cutting board
- 1 wooden spoon or ladle
- Measuring Cups & 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
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon salt added after cooking
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Base Aromatics: Place a large soup pot or Dutch oven on the stove and set the heat to medium-high. Drizzle in the olive oil, allowing it to warm for about 30 seconds. Add the diced onion and cook, stirring often, until it turns translucent and fragrant, about 3–4 minutes. Stir in the minced garlic and continue sautéing for another minute, ensuring it doesn’t burn but releases its rich aroma. This flavorful base will give the stew depth right from the start.
- Add Lentils and Sweet Potatoes: Once the aromatics are softened, add the rinsed green lentils and the cubed sweet potato directly into the pot. Stir well to coat them lightly with the onion and garlic mixture. This step ensures the lentils and sweet potatoes start absorbing flavors before the broth is added, which helps build a richer taste as the stew simmers.
- Pour in the Broth and Seasonings: Carefully pour in the vegetable broth, making sure the lentils and sweet potato are fully submerged. Add the bay leaves, turmeric, cumin, and black pepper. Stir everything together so the spices are evenly distributed in the liquid. The turmeric will give the stew a warm golden color, while the cumin and bay leaves provide subtle earthy undertones.
- Bring to a Boil: Increase the heat to high and bring the pot to a rapid boil. You should see bubbles actively breaking the surface. This step is essential for jumpstarting the cooking process of the lentils, which require high heat at first to begin softening.
- Reduce to a Gentle Simmer: Once boiling, immediately reduce the heat to low, creating a gentle simmer. Leave the pot uncovered and allow the stew to cook for 20–30 minutes. During this time, stir occasionally to prevent the lentils from sticking to the bottom. The lentils should become tender yet hold their shape, while the sweet potato turns soft and slightly creamy, helping to thicken the broth naturally.
- Season and Balance Flavors: When the lentils are fully cooked and the sweet potato is tender, turn off the heat. Remove the bay leaves and discard them. Now, stir in the salt—adding it at the end prevents the lentils from toughening during cooking. Taste the stew and adjust the seasonings if needed, adding a pinch more salt or pepper for balance.
- Garnish and Serve: Ladle the stew into bowls while still warm. Sprinkle each serving with freshly chopped parsley for a burst of freshness and color. Pair it with crusty bread, a side salad, or serve it as a hearty standalone meal.
Notes
- Lentils: Always rinse your lentils before using to remove any dust or impurities. Green lentils hold their shape better in stews compared to red lentils, which tend to break down faster. If you prefer a softer texture, consider using red lentils, but adjust the cooking time as they cook faster.
- Sweet Potatoes: Make sure to cut your sweet potatoes into even cubes so they cook at the same rate. This ensures that every bite has that sweet, tender flavor and that the potatoes cook through perfectly.
- Spices: The turmeric adds color and a subtle earthiness, but don’t be afraid to experiment with other spices. Smoked paprika or a dash of curry powder can enhance the stew’s depth of flavor.
- Texture: For a creamier stew, you can mash some of the sweet potatoes with the back of your spoon or use an immersion blender to puree part of the stew, leaving the rest chunky for texture.
Chef’s Secrets for Flavorful Stew
The secret to a deeply flavorful stew lies in building layers of taste from the beginning.
Start by sautéing the onion and garlic in olive oil until golden and fragrant; this creates a solid flavor base that will permeate the entire dish.
The key to making the lentils tender without turning mushy is bringing the stew to a boil first, then lowering the heat to simmer.
The long, slow cooking process allows the lentils to absorb all the flavors of the spices and broth.
Adding salt only at the end prevents it from affecting the lentils’ texture, ensuring they remain tender.
Lastly, the fresh parsley added as a garnish brightens up the dish with its herbal notes, adding freshness to balance out the richness of the stew.
Serving Suggestions for Every Meal
This Lentil and Sweet Potato Stew is incredibly versatile and can be paired with many side dishes to create a complete, satisfying meal.
Serve it with a slice of crusty whole-grain bread or garlic bread for a comforting combo, perfect for soaking up the flavorful broth.
You could also pair it with a simple green salad dressed with lemon vinaigrette for a light, fresh contrast to the rich stew.
If you want to add extra protein, a scoop of quinoa or couscous on the side would make this dish even more filling.
For a more indulgent touch, a dollop of vegan yogurt or sour cream on top can add a creamy element, balancing the stew’s savory flavors.
Storage Tips for Maximum Freshness
This stew stores wonderfully, making it perfect for meal prepping.
Once the stew has cooled to room temperature, transfer it to an airtight container and refrigerate for up to 4 days.
For longer storage, you can freeze the stew.
Simply portion it into freezer-safe containers and store for up to 3 months.
When you’re ready to enjoy, defrost overnight in the fridge, then reheat on the stovetop over low heat, adding a splash of water or broth to loosen it up if needed.
The stew may thicken after refrigeration or freezing, so stirring occasionally while reheating will help maintain its smooth consistency.
Frequently Asked Questions
1. Can I use other types of lentils?
While green lentils hold their shape best in stews, you can substitute them with brown lentils, which have a similar texture.
However, avoid red or yellow lentils as they cook much faster and can turn mushy, altering the texture of the stew.
If you choose red lentils, you may want to adjust the cooking time accordingly.
2. How do I make the stew spicier?
If you enjoy heat, adding a chopped jalapeño or a pinch of cayenne pepper while sautéing the onions and garlic can give the stew a nice kick.
Alternatively, you can stir in some chili powder or a few dashes of hot sauce once the stew is cooked for a spicy finish.
3. Can I make this stew ahead of time?
Yes! In fact, this stew tastes even better the next day as the flavors have more time to meld together.
Prepare it ahead of time, refrigerate it overnight, and simply reheat before serving. It’s a perfect dish for meal prep or preparing in advance for a busy week.
4. What can I substitute for vegetable broth?
If you prefer a different flavor, you can substitute the vegetable broth with low-sodium chicken broth or mushroom broth for a richer taste.
Just be mindful of the salt content in your broth, especially if using a pre-made version, and adjust the amount of salt you add accordingly.
5. Is this recipe freezer-friendly?
Absolutely! This stew freezes well and can be stored for up to three months. Make sure it cools completely before transferring it into freezer-safe containers.
When reheating, you may need to add a little extra liquid to restore the stew to its original consistency.
