This hearty Lentil and Sweet Potato Stew is is delicious, super filling and easily comes together in under 30 minutes for the perfect weeknight dinner! A nourishing meal made with pantry staples that is gluten-free, dairy-free and vegan.
This cozy Lentil and Sweet Potato Stew is super flavorful and loaded with good-for-you ingredients that leave you feeling nourished and satisfied. Made with simple pantry staples, this lentil stew checks all the boxes and warms you from the inside out. Perfect for those chilly weekends, meal prep Sundays, or anytime you are just craving some wholesome comfort food.
Why You’ll Love this Recipe
- Wholesome – this lentil stew is packed with fiber, plant-based protein and is naturally vegan and gluten-free.
- Quick and easy – everything cooks together all in one pot in just 30 minutes for a delicious and flavorful easy weeknight dinner.
- Flavorful – the lentils soak up all that delicious flavor making every bite absolutely delicious!
- Great for meal prep – the flavors deepen as it sits, making leftovers taste even better the next day.
Ingredients You’ll Need
- lentils – the heart of this stew that are rich in plant-based protein, fiber and iron helping to make the dish both satisfying and nourishing. I used green lentils, but you could use brown lentils, red lentils or a mixture of them.
- sweet potatoes – add natural sweetness, vibrant color and a creamy texture as they soften. They are also packed with vitamin A and antioxidants.
- onion – I used one medium onion which helps enhance the flavor and other ingredients in this soup.
- garlic – you can use fresh chopped garlic or minced garlic from the jar.
- vegetable broth – I used low-sodium vegetable broth, but chicken broth would work or any stocks you have in your pantry.
- spices – a combination of turmeric, cumin, and bay leaves.
- salt + pepper – needed to season and add flavor to the soup.
How to Make Lentil Stew
- Sauté the onion. Drizzle olive oil in a large dutch oven or large pot over medium-high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
- Let the soup simmer. Add in the rest of the ingredients (except for the salt) and bring to a rapid boil. Once boiling, turn the heat down to a simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
- Serve and enjoy! Remove the stew from the heat, season with salt and top with fresh parsley. Ladle soup into bowls and serve with crusty bread, if desired. Enjoy!
Why Add Salt at the End?
So here’s my little tip to make perfectly tender, non-mushy lentils. Bring everything to rapid boil in a large pot (except for the salt). Turn the heat down super low so that the stew simmers (to just barely a bubble) without covering. Allow the lentils to simmer for about 20 to 30 minutes uncovered until they are cooked through, but not falling apart. Take them off of heat and THEN add in your salt. This helps stop the cooking process and makes them come out perfect!
Tips for the Best Lentil Stew
- Rinse lentils well – rinsing the lentils under cold water removes excess starch and any debris. This simple step improves the texture of the lentils and helps keep the broth from becoming cloudy.
- Cut sweet potatoes evenly – cutting the sweet potatoes in uniform pieces ensures they will cook evenly in the stew.
- Don’t rush the simmer – once the stew comes to a boil, make sure to reduce it to a gentle simmer as slow cooking the stew allows the flavors to full develop. This also prevents the lentils from splitting and turning mushy.
- Adjust thickness – feel free to add more broth if you prefer a soupier stew or simmer longer for a thicker texture. Letting the stew sit for 10 minutes before serving will also help thicken the stew.
- Add salt at the end – this is a simple trick to ensure you get perfect lentils in the stew. Salting too early can cause affect the pectin in lentils causing them to become tough.
How to Customize this Stew
- Add leafy greens – mix in spinach or kale during the last few minutes of cooking for a boost of color and nutrition.
- More veggies – along with leafy greens, you could also add in some additional vegetables like carrots, cauliflower, broccoli or even tomatoes to add some acidity and richness to the stew.
- Extra protein – to make this stew more filling, you could add chickpeas, white beans or even cubed tofu or tempeh for additional protein.
- Make it creamy – for a richer, creamier stew, feel free to stir in some coconut milk or coconut cream near the end of cooking.
- Make it spicy – add in some red pepper flakes or a pinch of smoked paprika to boost the spice in this stew.
- Make it heartier – serve this lentil stew over brown rice or quinoa for an extra filling meal.
- Brighten it up – finish this lentil and sweet potato stew with a squeeze of fresh lemon juice right before serving for a fresh, bright flavor.
Prepping and Storage
Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 4 to 5 days. You can easily reheat the lentil stew on the stovetop or the microwave, adding in a splash of broth, if needed.
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More Soup and Stew Recipes
- Chicken and Wild Rice Soup
- Creamy Tortellini Soup
- Easy Chicken Tortilla Soup
- Beef and Tomato Stew
- Detox Immune-Boosting Chicken Soup
- One Pot Spicy Sausage and Kale Soup
Hope you all enjoy this Lentil and Sweet Potato Stew! If you love this as much as we do, please leave a 
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Lentil and Sweet Potato Stew
Ingredients
- 1 Tbsp olive oil
- 1 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
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- Fresh parsley as garnish
Instructions
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In a large pot on medium high heat, drizzle a little olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we'll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
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Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
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Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!
Nutrition
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