There’s something wonderfully comforting about a warm bowl of stew, especially when it’s packed with nutritious ingredients like sweet potatoes and lentils. This Sweet Potato Lentil Stew is not only hearty but also a vibrant feast for your eyes and taste buds. It’s perfect for any day of the week, providing warmth during chilly evenings or a satisfying meal whenever you need a boost.
Why make this recipe
This stew is a nutritious powerhouse, combining fiber-rich lentils with the natural sweetness of sweet potatoes. It’s easy to prepare, making it perfect for busy weeknights or a cozy weekend meal. Plus, it’s vegan and gluten-free, appealing to a wide range of dietary preferences. The blend of spices adds depth of flavor, while the fresh kale and spinach provide a pop of color and nutrients.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cups fresh kale, chopped
- 2 cups fresh spinach, chopped
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
How to make it
- Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent.
- Add the diced sweet potatoes and cook for about 5 minutes.
- Stir in the cumin, coriander, and smoked paprika, and cook for another minute.
- Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
- Stir in the kale and spinach, and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste. Serve warm.
How to serve it
Serve the stew warm in bowls, garnished with a sprinkle of fresh herbs if desired. It pairs wonderfully with crusty bread or over a bed of rice for a more filling meal.
How to store it
Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, it can be frozen in freezer-safe containers for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Helpful tips
- If you prefer a thicker consistency, let the stew cook a little longer without the lid to reduce the liquid.
- Feel free to adjust the spices according to your taste; adding a pinch of cayenne can give it a nice kick.
Optional variations
- You can add other vegetables like carrots or celery for extra texture and flavor.
- For a creamier stew, stir in a splash of coconut milk before serving.
Frequently asked questions
Can I use other types of lentils?
While green and brown lentils work best for this recipe, red lentils can also be used; just note that they cook faster and may become mushy.
What if I don’t have kale or spinach?
You can substitute with any leafy greens you have on hand, such as Swiss chard or collard greens.
Can I make this stew in advance?
Yes, this stew tastes even better the next day as the flavors meld together, making it a great make-ahead option.
Sweet Potato Lentil Stew
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent.
- Add the diced sweet potatoes and cook for about 5 minutes.
- Stir in the cumin, coriander, and smoked paprika, and cook for another minute.
- Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
- Stir in the kale and spinach, and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste. Serve warm.