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Sweet Potato Lentil Stew Recipe

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★★★★★

5 from 130 reviews

This Sweet Potato Lentil Stew is a hearty, nutritious, and flavorful plant-based dish combining tender lentils, sweet potatoes, and vibrant spices. Cooked slowly to develop depth, this stew offers a perfect balance of smoky paprika, cumin, and a zing of red wine vinegar or lime, enriched with nutrient-dense kale or spinach. Ideal for cozy meals, it can be prepared on the stovetop or in a crock pot for convenience.

Ingredients

Scale

Lentils & Vegetables

  • 2 cups organic green or brown lentils
  • 1 large sweet potato, cut into small cubes
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 rib celery, diced
  • 5 cloves garlic, minced
  • 3–4 cups kale or baby spinach

Liquids & Seasonings

  • 9–10 cups water or low sodium vegetable stock
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika (sweet or hot)
  • 2 tsp onion powder
  • 1/2 tsp turmeric
  • 1 bay leaf
  • 2–3 tbsp red wine vinegar or fresh lime juice
  • 1 pinch red chili flakes (to taste)
  • Sea salt and black pepper to taste

Instructions

  1. Sauté Vegetables: Heat a large pot over medium heat. Add a splash of water and sauté the diced onion with a pinch of sea salt until translucent. Stir in the diced carrot and celery and cook a few more minutes until softened.
  2. Add Garlic and Spices: Add the minced garlic and stir well. Then incorporate the cumin, smoked paprika, ground coriander, onion powder, turmeric, and bay leaf, stirring to evenly coat the vegetables and release the spices’ aromas.
  3. Add Lentils and Liquids: Meanwhile, rinse the lentils thoroughly and add them to the pot. Pour in the vegetable stock or water, enough to cover the ingredients fully, and bring to a gentle simmer. Cover and cook on low heat for 30 minutes, allowing the lentils to soften.
  4. Add Sweet Potatoes and Cook: Taste the stew and season with sea salt and black pepper as needed. Add the sweet potato cubes and cook for another 10 to 15 minutes until the sweet potatoes are tender. Remove the bay leaf and discard.
  5. Puree Portion of Stew: Ladle about one-third of the stew into a blender and puree until smooth. Return the purée back to the pot and stir well to combine. If the stew is too thick, add extra water or vegetable stock to adjust the consistency. Taste and adjust seasoning if needed.
  6. Add Greens and Finish: Stir in the kale or baby spinach and cook just a couple of minutes until wilted. Remove from heat and stir in the red wine vinegar or fresh lime juice to brighten the flavors. Serve the stew hot topped with red chili flakes for a spicy kick.
  7. Crock Pot Method (Optional): Place all ingredients except the greens, vinegar/lime, and chili flakes in a crock pot. Cook on high for 6 hours or on low for 8 hours. Discard the bay leaf. Remove about one-third of the stew and puree in a blender, then return it to the crock pot and stir well. Add the greens, cook until wilted, and finish with vinegar/lime and chili flakes. Adjust seasonings before serving.

Notes

  • If you prefer a soup-like consistency, add more vegetable stock and adjust seasonings accordingly.
  • Using low sodium vegetable stock helps control the salt level in the dish.
  • The smoky paprika can be substituted with regular paprika if needed, but the flavor will be less smoky.
  • Red wine vinegar adds acidity that balances the sweetness of the sweet potatoes; fresh lime juice is a great alternative.
  • Use a powerful blender to puree the stew portion smoothly.
  • This stew freezes well; store in airtight containers for up to 3 months.
  • Leftover stew can be reheated on the stovetop over low heat, stirring occasionally.

Keywords: sweet potato lentil stew, vegetarian stew, plant-based stew, healthy lentil recipe, sweet potato soup, vegan stew, gluten-free lentil stew

Find it online: https://yumwithmia.com/sweet-potato-lentil-stew-recipe/