Go Back
Rachel White

Lentil & Sweet Potato Stew Recipe

A rich vegetarian stew packed with red lentils, tender sweet potatoes, tomatoes, and warm spices that create bold, cozy flavor.

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 medium sweet potatoes peeled and diced (about 3 cups)
  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 cup chopped carrots
  • 2 cups fresh spinach
  • 1 tablespoon lemon juice

Method
 

  1. Heat 1 tablespoon olive oil in large pot over medium heat.
  2. Add chopped onion and sauté 3 minutes until translucent.
  3. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Add cumin, smoked paprika, turmeric, salt, and pepper.
  5. Stir spices well to coat onion mixture evenly.
  6. Add diced sweet potatoes and chopped carrots.
  7. Pour in rinsed red lentils, diced tomatoes, and vegetable broth.
  8. Bring mixture to boil, then reduce heat to gentle simmer.
  9. Cover and cook 25 minutes until lentils soften.
  10. Stir occasionally to prevent sticking.
  11. Add spinach and cook 3 minutes until wilted.
  12. Finish with lemon juice and adjust seasoning if needed.

Notes

Nutritional Values (Per Serving)

Calories: 360
Total Fat: 6g
Saturated Fat: 1g
Carbohydrates: 60g
Fiber: 14g
Protein: 18g
Vitamin A: 180%
Vitamin C: 35%
Iron: 25%
Folate: 45%
Magnesium: 20%

Additional Notes and Tips

  • Add coconut milk for extra creaminess.
  • Sprinkle chili flakes for gentle heat.
  • Garnish with fresh parsley or cilantro for brightness.
  • Serve with crusty bread to complete the experience.
  • Store leftovers refrigerated up to four days; flavor deepens beautifully.