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Red Lentil and Sweet Potato Stew

This Red Lentil and Sweet Potato Stew is hearty and comforting! Packed with nutrients and bursting with flavor, it’s perfect for chilly evenings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 yellow onion
  • 3 medium carrots
  • 1 large sweet potato
  • 3-4 cloves garlic minced
  • 1 15 oz can diced tomatoes (or fire-roasted)
  • 1 1/2 cups split red lentils
  • 6 cups vegetable broth
  • 2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 cup spinach (or other greens)

Instructions

  • Begin by washing and peeling your sweet potato and carrots. Dice the sweet potato into small cubes and slice the carrots into thin rounds. Finely chop the yellow onion and mince the garlic cloves.
  • In a large pot, heat a drizzle of olive oil over medium heat. Once hot, add your chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant.
  • Next, toss in the diced sweet potato and sliced carrots. Stir well to combine and cook for about 5 minutes, allowing the vegetables to soften slightly.
  • Sprinkle in the ground cumin and smoked paprika, stirring to coat the vegetables evenly. This is where the magic happens—those spices will infuse your stew with incredible flavor!
  • Pour in the canned diced tomatoes (with their juices), red lentils, and vegetable broth. Stir everything together, bringing the mixture to a gentle boil.
  • Once boiling, reduce the heat to low and let the stew simmer uncovered for about 20-25 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally to prevent sticking.
  • In the last few minutes of cooking, fold in the spinach (or your choice of greens) and cook until wilted. This adds a beautiful pop of color and extra nutrition to your stew.
  • Before serving, taste your stew and adjust seasoning if necessary. A pinch of salt or a dash of pepper can enhance the dish even further.

Equipment

  • Large Pot
  • Wooden Spoon
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons

Notes

  • Rinse the red lentils before cooking to remove any impurities and enhance their flavor.
  • If you prefer a creamier texture, blend a portion of the stew using an immersion blender before stirring in the greens.
  • This stew can easily be doubled; just make sure to use a larger pot!
  • Leftover stew can be frozen for up to 3 months—perfect for meal prep!