Name: Sweet Potato Lentil Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional); 1 ½ cups brown or green lentils, rinsed; 6 cups vegetable broth (low-sodium); 1 (14.5 ounce) can diced tomatoes, undrained; 1 large sweet potato (about 1.5 pounds), peeled and cut into 1-inch cubes; 1 bay leaf; Salt and freshly ground black pepper to taste; 1 tablespoon fresh lemon juice; Fresh parsley or cilantro, chopped, for garnish

Description

A comforting and nourishing Sweet Potato Lentil Stew, packed with vegetables and plant-based protein. Easy to make and perfect for weeknight dinners.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
1 ½ cups brown or green lentils, rinsed
6 cups vegetable broth (low-sodium)
1 (14.5 ounce) can diced tomatoes, undrained
1 large sweet potato (about 1.5 pounds), peeled and cut into 1-inch cubes
1 bay leaf
Salt and freshly ground black pepper to taste
1 tablespoon fresh lemon juice
Fresh parsley or cilantro, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Stir in garlic, cumin, coriander, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
3. Add rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
4. Stir in cubed sweet potato and bay leaf. Cover and simmer for 20-25 minutes, or until lentils are tender and sweet potatoes are easily pierced.
5. Remove and discard bay leaf. Season with salt and pepper to taste. Stir in lemon juice.
6. Ladle into bowls and garnish with fresh parsley or cilantro.

Notes

Allow stew to cool completely before storing. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on stovetop or in the microwave, adding a splash of liquid if needed.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup & Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 350-400
Sugar: Approx. 12-15g
Sodium: Varies based on broth used, aim for under 500mg per serving with low-sodium broth
Fat: Approx. 7-9g
Carbohydrates: Approx. 55-60g
Fiber: Approx. 15-18g
Protein: Approx. 18-20g