Quick and Easy Vegan Lentil Stew
A hearty, plant-based stew featuring protein-rich lentils and fiber-packed sweet potatoes, spiced with turmeric and cumin for a nourishing, satisfying weeknight meal.
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.
