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Bowl of sweet potato and lentil stew with herbs and spices, healthy vegetarian recipe

Sweet Potato Lentil Stew

A hearty and nutritious vegan stew packed with sweet potatoes, lentils, and fresh greens, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and diced
  • 1 cup lentils, rinsed Green or brown lentils work best.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes Use canned or fresh.
  • 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
  • 1 tablespoon Olive oil for sautéing

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent.
  2. Add the diced sweet potatoes and cook for about 5 minutes.
  3. Stir in the cumin, coriander, and smoked paprika, and cook for another minute.
  4. 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.
  5. Stir in the kale and spinach, and cook for an additional 5 minutes until wilted.
  6. Season with salt and pepper to taste. Serve warm.

Notes

Serve with a sprinkle of fresh herbs and crusty bread or over rice. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months. Thaw overnight before reheating.