Lentil and Sweet Potato Stew Recipe
A hearty, plant-based stew with sweet potatoes, lentils, and aromatic spices—wholesome, filling, and perfect for cozy weeknight dinners.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks diced
- Sweet potatoes – 2 medium peeled and cubed
- Crushed tomatoes – 1 can 14 oz
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Smoked paprika – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 2 tbsp
- Fresh parsley – 2 tbsp chopped
Instructions
- Heat oil in a large pot.
- Sauté onion, garlic, carrots, and celery for 5 minutes.
- Stir in cumin, coriander, paprika, salt, and pepper.
- Add lentils, sweet potatoes, tomatoes, and broth. Stir.
- Bring mixture to a boil, then reduce heat.
- Simmer uncovered 35–40 minutes until lentils and potatoes are tender.
- Stir in lemon juice for brightness.
- Garnish with parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 16 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 90%
- Iron: 28%
- Folate: 35%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes
- Add chili flakes for extra heat.
- Swap sweet potatoes with butternut squash for variation.
- Leftovers freeze beautifully—meal prep game strong.