This Lentil and Sweet Potato Stew is a wholesome, comforting meal that stands out for its simplicity and nutritional power.
Packed with plant-based protein from green lentils and loaded with fiber-rich sweet potatoes, it supports digestion, keeps you full longer, and helps maintain steady energy levels throughout the day.
Quick and Easy Vegan Lentil Stew
Equipment
- 1 Large Stock Pot
- 1 Chef’s knife
- 1 wooden spoon
- Measuring Cups & Spoons
- 1 Cutting board
Ingredients
- 1 Tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups green lentils rinsed
- 1 large sweet potato peeled and cubed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- ½ tsp turmeric
- ¼ tsp cumin
- ½ tsp black pepper
- ½ tsp salt
- Fresh parsley for garnish
Instructions
- Prepare Ingredients: Begin by gathering all your ingredients on a clean countertop. Dice the onion into small, uniform pieces to ensure even cooking. Mince the garlic finely so it releases maximum flavor. Peel the sweet potato and cut it into evenly sized cubes, roughly 1-inch pieces, to allow them to cook through without falling apart. Rinse the green lentils under cold water in a fine mesh strainer to remove any dust or debris, then set aside. Having all ingredients prepped and ready will make the cooking process smooth and stress-free.
- Sauté Aromatics: Place a large stock pot on the stove over medium-high heat. Add 1 tablespoon of olive oil and let it warm for about 30 seconds. Add the diced onion and minced garlic to the pot. Stir frequently using a wooden spoon until the onions become translucent and the garlic releases its fragrant aroma, roughly 3 minutes. This step develops the base flavor for the stew, creating a rich, savory foundation.
- Add Lentils and Sweet Potato: Once the aromatics are ready, add the rinsed green lentils and cubed sweet potatoes to the pot. Stir to combine them with the onion and garlic, ensuring each piece is coated in the olive oil and aromatic flavors. This allows the lentils and sweet potatoes to begin absorbing the savory base while cooking evenly.
- Incorporate Spices and Broth: Pour in 6 cups of low-sodium vegetable broth, followed by 2 bay leaves, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, and 1/2 teaspoon black pepper. Stir well to evenly distribute the spices and fully submerge the lentils and sweet potatoes in the broth. This step infuses the stew with warm, earthy flavors while the bay leaves add subtle depth.
- Bring to a Boil: Turn the heat up to high and allow the stew to come to a rolling boil. Keep a close eye during this stage and stir occasionally to prevent anything from sticking to the bottom of the pot. Bringing the stew to a full boil ensures that the lentils and sweet potatoes begin cooking quickly and evenly.
- Simmer to Perfection: Once boiling, reduce the heat to low to maintain a gentle simmer. Leave the pot uncovered and allow it to cook for 20–30 minutes, stirring occasionally. Check the lentils and sweet potatoes for tenderness—they should be fully cooked but not mushy. Simmering slowly allows flavors to meld beautifully, resulting in a thick, hearty stew.
- Season and Final Touches: Remove the pot from the heat. Carefully stir in 1/2 teaspoon of salt, adjusting to taste. Remove the bay leaves and discard them. Taste the stew and adjust seasoning if needed. Finally, sprinkle fresh chopped parsley over the top for a burst of color and fresh flavor.
- Serve and Enjoy: Ladle the warm stew into bowls and serve immediately. Pair with a slice of crusty bread or enjoy as a wholesome standalone meal. This stew reheats beautifully, making it ideal for leftovers or meal prep for the week. Every spoonful delivers a perfect balance of hearty lentils, tender sweet potatoes, and rich, savory broth.
Notes
- Use green or brown lentils; red lentils will cook too fast and turn mushy.
- Cut sweet potatoes into uniform cubes for even cooking.
- Rinse lentils thoroughly to remove dust or debris.
- Adjust spices like turmeric and cumin to taste for a more robust flavor.
- This stew tastes even better the next day as flavors deepen.
- For a creamier texture, gently mash a few sweet potato cubes before serving.
- Serve hot with fresh parsley for garnish and extra freshness.
Naturally low in saturated fat and free from dairy and gluten, this stew is a heart-healthy, immune-boosting option for everyday meals.
The combination of aromatic spices like turmeric and cumin not only enhances flavor but adds anti-inflammatory benefits, making every spoonful as nutritious as it is satisfying.
Ready in under 30 minutes, this recipe is perfect for busy weeknights, effortless meal prep, or a cozy, nourishing dinner that the whole family can enjoy.
Must-Have Tools for Perfect Results
Large Stock Pot
Ideal for sautéing vegetables and simmering lentils evenly. Its high sides prevent spills and make it perfect for soups, stews, and pasta dishes.
Chef’s Knife
A sharp, versatile knife ensures precise dicing of onions, garlic, and sweet potatoes. Essential for safety and efficiency in any kitchen.
Wooden Spoon
Perfect for stirring the stew without scratching cookware, while helping evenly distribute flavors during cooking.
Measuring Cups & Spoons
Accurate measurement of lentils, spices, and broth guarantees consistent results every time. Great for all baking and cooking needs.
Cutting Board
Provides a sturdy, sanitary surface for chopping ingredients, protecting both countertops and knives during meal prep.
Chef’s Secrets for Flavor Depth
To elevate this stew, start with a slow sauté of onions and garlic to release their natural sweetness.
Toasting spices like turmeric and cumin in the pot before adding broth can intensify aroma and flavor.
Avoid overcooking lentils—they should be tender but maintain their shape for a hearty texture.
For a richer mouthfeel without adding dairy, consider stirring in a splash of coconut milk at the end.
Fresh herbs such as parsley not only add color but also provide a refreshing contrast to the warm, earthy flavors of the stew.
Serving Suggestions for Maximum Enjoyment
This stew is versatile and pairs well with a variety of accompaniments.
Serve it with warm, crusty bread or garlic naan for dipping.
For a heartier meal, spoon it over cooked quinoa, brown rice, or couscous.
Garnish with a drizzle of olive oil, a squeeze of lemon juice, or a sprinkle of toasted seeds to add texture and brightness.
It also makes a comforting meal alongside a crisp green salad or roasted vegetables.
Storage Tips for Freshness Longevity
Store any leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat to preserve texture and prevent lentils from becoming mushy.
For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating, and stir in a little water or broth if it has thickened during storage.
This stew is perfect for meal prep and makes weeknight dinners stress-free.
Frequently Asked Questions
1. Can I use red lentils instead?
Red lentils cook faster and tend to break down, creating a mushier texture. For a stew with distinct lentils, green or brown lentils are ideal.
2. Can I make this gluten-free?
Yes! This recipe is naturally gluten-free, as all ingredients are plant-based and contain no wheat or gluten products.
3. How spicy is this stew?
This version is mild, focusing on earthy flavors. Add a pinch of cayenne pepper or chili flakes if you prefer a bit of heat.
4. Can I prepare this in advance?
Absolutely. It actually tastes better the next day as flavors meld. Store in the fridge for up to 4 days or freeze for longer storage.
5. Can I substitute sweet potato?
You can swap sweet potatoes with butternut squash or carrots for a similar sweetness and texture, though cooking times may vary slightly.
