Lentil and Sweet Potato Stew
A hearty and wholesome stew made with green lentils, sweet potatoes, and warming spices. This easy one-pot recipe is high in plant-based protein, rich in fiber, and naturally vegan and gluten-free—perfect for a quick weeknight dinner or meal prep.
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.
