This hearty Lentil and Sweet Potato Stew is the perfect easy weeknight dinner that is delicious, super filling as well as gluten-free, dairy-free and vegan! It’s also ready in under 30 minutes!
Um so there is a huge snowstorm headed our way.
And I am NOT even upset about it. I was shocked at how warm it had been during the holidays (I mean we’re talking 70 degrees warm!) so I’m really looking forward to a relaxing snowed-in weekend at home with Oliver and my hubby. We had a bit of a scare with Ollie two weeks ago – he jumped off the couch and slipped a disc in his little neck and we were extremely worried that he would need surgery. The poor thing kept yelping in pain constantly and it was literally one of the WORST things to go through with your pet. As most of you know, he’s not a large dog either – he’s only a three pound yorkie so an injury to his neck really scared me. Well after three different medications and crating him so that he couldn’t jump on anything or re-injure himself, he really seems back to his old self! To say I’m relieved would be an understatement.
Anyway back to this stew! I mean is there really anything better than a big pot of hot stew that has been simmering on the stove all day when it’s THIS cold outside?? No not really. Plus it makes a ton so I’m left with yummy leftovers which always taste even better the next day! I just love lentils because not only are they low in calories and high in nutrition, but they just taste so good. They’re also an awesome source of protein and fiber so I’m all about incorporating them into my diet whenever I can. I mean I literally keep them on hand in my pantry year round as they’re such a staple in our house. They absorb any flavor you mix with them too which makes them super versatile! I’ll throw them into a salad from time to time, but my absolute favorite way of making them is in a soup or stew because of the insane flavor you get!
This stew really couldn’t be any easier to make either which is just another of the many reasons why I love this recipe so much. Saute a little onion and garlic in a big pot, throw in the rest of the ingredients and let everything cook – boom! Easy peasy, hearty and healthy. Great for meal prepping too since this stew literally tastes better the next day after all the flavors have marinated together over night.
Now my first few times of making this my lentils kept coming out so mushy which was really frustrating. They still tasted great of course, but I was determined to make a successful batch that didn’t include mushy lentils. Here’s a little tip that I found which makes perfectly tender (non-mushy!) lentils: Bring everything to rapid boil in a large pot (except for the salt) then 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 and then take them off of heat and THEN add in your salt. This helps stop the cooking process and this time they came out perfect!
Hope you enjoy!!
- 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 vegetable broth
- 2 bay leaves
- ½ tsp. turmeric
- ¼ tsp. cumin
- ½ tsp. black pepper
- ½ tsp. sea salt
- Fresh parsley, as garnish
- In a large pot on medium high heat, drizzle a little olive oil and saute 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.
- 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.
- Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!