This hearty Lentil and Sweet Potato Stew 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 recipe is hearty, flavorful and packed with wholesome ingredients for an easy one-pot meal. Made with tender lentils, sweet potatoes, warm spices and simple pantry staples, this nourishing stew comes together in about 30 minutes and is naturally vegan and gluten-free. It’s perfect for busy weeknights, meal prep or anytime you’re craving a warm and satisfying bowl of comfort food.
Why You’ll Love this Recipe
- Wholesome – this sweet potato 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 – warm spices like cumin and turmeric give this stew tons of cozy flavor, while the lentils and sweet potatoes make every bite hearty and satisfying.
- Great for meal prep – the flavors deepen as it sits, making leftovers taste even better the next day.
Ingredients You’ll Need
- lentils – green lentils work best for this stew because they become tender while still holding their shape. Brown lentils work well too, but I don’t recommend red lentils since they cook much faster and tend to break down, giving the stew a softer texture.
- 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. You could also add in a little coriander, garam masala or chili powder for a little kick.
- salt + black pepper – needed to season and add flavor to the soup.
- fresh herbs – I like to top this soup with fresh parsley or fresh cilantro right at the end for a pop of color and fresh taste.
How to Make Lentil and Sweet Potato 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 or warm naan, if desired.
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.
- Season to taste at the end – vegetable broths vary in sodium, so taste the stew once the lentils are tender and add salt as needed.
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, cayenne pepper or a pinch of smoked paprika for a smoky flavor and to boost the spice in this stew.
- Make it heartier – serve this sweet potato lentil soup 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.
Frequently Asked Questions
Green lentils are the best choice because they hold their shape while becoming tender. Brown lentils also work well. I don’t recommend red lentils for this recipe since they cook much faster and break down into a much softer, almost puréed texture.
No soaking is required! Simply rinse and sort through the lentils before cooking to remove any debris or small stones. They’ll become perfectly tender while simmering in the stew.
Yes! Sauté the onion and garlic first for the best flavor, then transfer everything except the salt and parsley to your slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours, then stir in the salt and garnish with fresh parsley before serving.
Absolutely! Use the Sauté function on your Instant Pot to cook the onion and garlic, then add the remaining ingredients (except the salt and parsley). Cook on High Pressure for 12–15 minutes, followed by a 10-minute natural pressure release. Stir in the salt and garnish with parsley before serving.
Yes! This stew freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lentils continue absorbing liquid as they sit, so the stew naturally thickens over time. Simply stir in a splash of vegetable broth or water while reheating until it reaches your desired consistency.
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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 ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
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
- 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.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have NEVER liked lentils….until NOW!!
I made this recipe this afternoon. I followed it exactly as written and it came out delicious!!!
I just made this for dinner and it’s delicious. And so fast to make! Thank you!
This is DELICIOUS. Pretty much made it as is, just subbed in some chicken broth because I didn’t have enough veggie broth. It’s so simple to make I didn’t expect it to taste THIS good. Yum!
Super yummy, hearty, and easy. I cooked 4 pieces of the bacon and used the fat instead of olive oil, added the bacon to the stew too and it was so good!