Lentil and Sweet Potato Stew
A rich, comforting Lentil and Sweet Potato Stew packed with earthy lentils, tender sweet potatoes, and aromatic spices—vegan, filling, and soul-soothing in every bite.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 medium sweet potatoes peeled and cubed
- 2 carrots sliced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- Salt and black pepper to taste
- Juice of ½ lemon optional but fabulous
- 2 tablespoons fresh parsley or cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and smugly aromatic, about 5 minutes.
- Add garlic, carrots, and sweet potatoes. Stir for 5 minutes until veggies soften and smell irresistible.
- Add lentils, diced tomatoes, vegetable broth, cumin, paprika, turmeric, cinnamon, salt, and pepper. Mix like you mean it.
- Bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes until lentils are tender and stew thickens beautifully.
- Add lemon juice for brightness, then stir in parsley or cilantro for that fresh, fancy finish.
- Serve hot with bread, rice, or your best intentions of portion control.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 4.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 180%
- Iron: 28%
- Folate: 34%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes / Tips
- Add coconut milk for a creamy twist worthy of a dinner-party humblebrag.
- Swap lentils for red ones if you’re short on patience—they cook faster.
- Sprinkle chili flakes for a little sass if sweet isn’t your only mood.
- Store leftovers for up to four days—they get even better overnight.
- Pair with crusty bread and call it self-care in a bowl.