This sweet potato lentil stew is cozy, filling, and packed with flavor.
It’s the kind of meal that hugs you from the inside out.
I make this all the time when the weather cools down or when I want something hearty but still healthy.
What I love is how everything goes into one pot, and after a little simmering, it turns into something magic — creamy red lentils, sweet bites of potato, rich tomato broth, and fresh cilantro at the end.
What You’ll Need
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 1 medium sweet potato, peeled and cut into small cubes (about 2 cups)
- ¾ cup red lentils, rinsed
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- Juice of ½ lemon
- ¼ cup chopped fresh cilantro (for serving)
ngredients and Tools
Pro Tips
- Cut the sweet potato small so it cooks faster and melts slightly into the stew.
- Rinse your lentils well to remove any dust and reduce foam while cooking.
- Add the lemon juice at the end — it brightens everything up.
- Use a nonstick or enameled pot to keep the stew from sticking.
- Make a double batch and freeze half — it reheats beautifully.
Tools Required
- Medium-sized soup pot or Dutch oven
- Sharp knife and cutting board
- Measuring spoons and cups
- Wooden spoon
- Citrus juicer (optional)
Substitutions and Variations
- Swap sweet potatoes for butternut squash
- Use green or brown lentils, but simmer longer
- Add a handful of chopped spinach or kale at the end
- Skip cilantro and use parsley if preferred
- Add chili flakes for extra heat
Make Ahead Tips
Make it a day ahead — it tastes even better after resting overnight in the fridge. Just reheat gently on the stove with a splash of broth or water.
Recipe and Instructions (Makes 4 Servings, Takes 35 Minutes)
Step 1: Sauté Onion and Garlic
Heat 1 tbsp olive oil in a soup pot over medium heat. Add 1 small yellow onion (finely diced) and 2 cloves garlic (minced). Sauté for about 3-4 minutes until the onion is soft and translucent.
Step 2: Add Spices
Add 1 tsp ground cumin, ½ tsp ground turmeric, and ½ tsp smoked paprika. Stir the spices into the onions and garlic, letting them toast for 30 seconds to release flavor.
Step 3: Add Sweet Potato, Lentils, Tomatoes
Add 2 cups of sweet potato (peeled and cubed), ¾ cup rinsed red lentils, and 1 can (14 oz) diced tomatoes with juice. Stir everything together until well combined.
Step 4: Add Broth and Simmer
Pour in 4 cups vegetable broth, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes, until the lentils are soft and sweet potatoes are tender.
Step 5: Finish with Lemon and Cilantro
Turn off the heat. Stir in the juice of ½ lemon and ¼ cup chopped fresh cilantro. Taste and adjust salt if needed.
Step 6: Serve
Ladle into bowls and serve warm. Garnish with extra cilantro if you like.
Leftovers and Storage
Let the stew cool completely. Store in an airtight container in the fridge for up to 5 days. Freeze in portions for up to 3 months. Reheat gently with a splash of water or broth.
Why I Love This Recipe
I started making this stew during a busy season when I needed something easy, warm, and nourishing. It’s become one of those comfort meals I return to again and again. You can taste every simple ingredient, and it feels like something that feeds more than just your belly.
- One pot = less clean-up
- Nutritious and naturally vegan
- Filling, without feeling heavy
- Affordable pantry ingredients
- Great for meal prep
Macros (Per Serving – Makes 4 Servings)
- Calories: 285
- Protein: 13g
- Carbs: 45g
- Fat: 6g
- Fiber: 13g
Why This Recipe Works (Quick Science)
Red lentils cook fast and break down naturally, making the stew creamy without any dairy. Sweet potatoes add natural sweetness and body, while the acidity from tomatoes and lemon balances the flavors and helps soften the lentils even faster.
Common Mistakes
- Skipping the rinse: Not rinsing lentils can make the stew foamy or gritty.
- Overcooking: Red lentils turn to mush quickly, so don’t simmer too long.
- Not tasting at the end: A squeeze of lemon and pinch of salt at the end makes all the difference.
- Cutting potatoes too big: Smaller cubes cook faster and melt into the stew better.
What to Serve With
- Warm crusty bread or flatbread
- Steamed jasmine rice or brown rice
- A crisp cucumber salad on the side
- A spoonful of coconut yogurt on top
FAQ
Can I use green lentils instead?
Yes, but they’ll need 10-15 more minutes of cooking time and the texture will be firmer.
Is this spicy?
No, it’s mild and warming. You can add chili flakes or cayenne if you want heat.
Can I freeze it?
Absolutely. It freezes well for up to 3 months. Just thaw and reheat gently.
Do I need a blender for this?
Nope. The red lentils break down on their own and create a creamy texture naturally.
Can I add protein?
Sure! Add cooked shredded chicken, tofu, or even a poached egg on top.