This Lentil and Sweet Potato Stew is a cozy, nutrient-packed meal perfect for busy weeknights.
Loaded with plant-based protein, fiber, and heart-healthy nutrients, it’s both satisfying and low in saturated fat.
Sweet potatoes add natural sweetness while lentils provide protein and fiber, making it ideal for meal prep, quick dinners, or comforting, wholesome lunches that everyone will love.
Hearty Lentil Sweet Potato Stew
Equipment
- 1 large pot (6–8 qt)
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 Measuring spoon
- 1 wooden spoon or spatula
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups green lentils rinsed
- 1 large sweet potato peeled and cubed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- ½ tsp turmeric
- ¼ tsp cumin
- ½ tsp black pepper
- ½ tsp salt added at end
- Fresh parsley for garnish
Instructions
- Prepare Ingredients for Cooking: Start by gathering all your ingredients and equipment. Peel and cube the sweet potato into uniform 1-inch pieces to ensure even cooking. Dice the onion finely and mince the garlic cloves. Rinse the green lentils thoroughly under cold running water, removing any debris or stones. Having everything prepped before cooking makes the process smooth and stress-free.
- Heat the Olive Oil: Place a large pot over medium-high heat. Add 1 tablespoon of olive oil and let it warm for about 30 seconds. You want the oil shimmering but not smoking. This step ensures that your aromatics release their full flavor into the stew.
- Sauté Aromatics for Flavor: Add the diced onion to the heated oil. Stir frequently with a wooden spoon or spatula, allowing the onion to soften and become translucent, about 3–4 minutes. Then add the minced garlic and continue sautéing for another 30–60 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Combine Main Ingredients: Add the rinsed green lentils and cubed sweet potato to the pot. Pour in 6 cups of low-sodium vegetable broth. Toss everything gently to combine. Make sure the lentils are fully submerged in the liquid for even cooking.
- Season with Spices: Add 2 bay leaves, ½ teaspoon turmeric, ¼ teaspoon cumin, and ½ teaspoon black pepper to the pot. These spices bring warmth, depth, and subtle earthy notes to the stew. Stir thoroughly so that the spices coat the vegetables and lentils evenly.
- Bring to a Rapid Boil: Turn the heat up to high and bring the mixture to a full, rolling boil. This should take 5–7 minutes depending on your stove. Keep an eye on the pot to prevent it from boiling over. Boiling ensures that the lentils and sweet potatoes begin cooking quickly and evenly.
- Simmer the Stew Gently: Once boiling, reduce the heat to low and let the stew simmer uncovered. Stir occasionally to prevent sticking at the bottom. Allow the stew to cook for 20–30 minutes, or until the lentils are tender but not falling apart, and the sweet potatoes are soft and easily pierced with a fork.
- Adjust Salt at the End: Once the lentils and sweet potatoes are perfectly cooked, remove the pot from the heat. Add ½ teaspoon salt (or adjust to taste). Adding salt at the end prevents the lentils from becoming tough during cooking. Stir gently to incorporate the salt evenly.
- Remove Bay Leaves and Final Stir: Before serving, fish out the bay leaves from the stew. Give the pot a final gentle stir to combine all flavors and ensure a consistent texture throughout.
- Garnish and Serve: Ladle the stew into bowls and sprinkle with fresh parsley for a bright, fresh finish. This adds color, subtle flavor, and an extra touch of nutrition. Serve hot with crusty bread, rice, or enjoy as a standalone hearty meal.
- Tips for Perfect Texture: If the stew is too thick, add a little extra vegetable broth or water to reach your desired consistency. For a creamier texture, you can lightly mash some sweet potato chunks directly in the pot. Taste again before serving and adjust seasoning if needed.
Notes
- This stew is naturally vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary needs.
- Rinsing lentils before cooking helps remove impurities and reduces foam during simmering.
- Sweet potatoes can be swapped for orange-fleshed yam or pumpkin if desired.
- For a thicker stew, mash a portion of the sweet potato or lentils during the final simmer.
- Adjust spices according to taste—adding smoked paprika or a pinch of chili flakes can elevate flavor.
- The stew tastes even better the next day as the flavors continue to meld.
Chef’s Secrets for Rich Flavor
To make this stew extra flavorful, start by properly sautéing the onion and garlic until soft and aromatic.
This creates a fragrant base that infuses the entire dish.
Adding spices like turmeric and cumin early allows their earthy flavors to permeate the lentils and sweet potatoes.
For an extra layer of depth, consider a splash of coconut milk or a drizzle of olive oil just before serving.
Always taste at the end and adjust salt and pepper to balance the flavors perfectly.
Serving Suggestions for Maximum Enjoyment
Serve this hearty stew on its own for a warm, filling meal, or pair it with crusty bread, quinoa, or brown rice for a complete dinner.
A sprinkle of fresh herbs like parsley or cilantro adds a bright, fresh finish, while a squeeze of lemon juice can enhance the natural sweetness of the sweet potatoes.
For added crunch and texture, consider topping with toasted seeds or nuts.
This dish is perfect for family dinners, meal prep, or even as a comforting lunch.
Storage Tips for Longevity
This stew keeps well in the refrigerator for up to 4–5 days in an airtight container.
Allow it to cool completely before storing to maintain texture and flavor.
For longer storage, freeze portions in freezer-safe containers for up to 2–3 months.
Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water if needed to restore the original consistency.
Stir occasionally to prevent sticking and maintain a creamy texture.
Frequently Asked Questions
1. Can I use red or brown lentils instead?
Yes, you can substitute red or brown lentils, but cooking times may vary.
Red lentils tend to break down faster, creating a creamier texture, while brown lentils hold their shape more, similar to green lentils. Adjust simmering time accordingly.
2. Is this stew suitable for meal prep?
Absolutely! This stew stores and reheats very well, making it perfect for meal prep. Portion into containers for lunches or dinners throughout the week. Flavors often deepen after a day in the fridge.
3. Can I make this stew spicier?
Yes, add chili flakes, cayenne pepper, or diced fresh chili while sautéing the aromatics. Start with a small amount and taste as you go to avoid overwhelming the natural flavors of the lentils and sweet potato.
4. What can I serve alongside this stew?
This stew pairs beautifully with whole grains like rice, quinoa, or barley. You can also serve it with a side salad, roasted vegetables, or warm, crusty bread to make a complete meal.
5. How can I thicken the stew if needed?
For a thicker stew, mash a few sweet potato cubes or lentils directly in the pot. Alternatively, simmer uncovered for a few extra minutes to reduce excess liquid. Be sure to stir occasionally to avoid sticking.
