Sweet Potato Lentil Stew

This nourishing sweet potato lentil stew is a thick, comforting dish packed with protein-rich brown lentils and tender chunks of sweet potato. Infused with aromatic herbs and simmered in a rich tomato broth, it is the ultimate cold-weather comfort food.

Sweet Potato Lentil Stew
  • Prep time: 20 minutes
  • Cook time: 24 minutes
  • Total time: 44 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, sliced into rounds
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and diced
  • 1 cup dry brown or green lentils, rinsed
  • 1 can (14.5 ounces) crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 2 cups chopped kale, stems removed

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery, sautéing for about 6 to 8 minutes until the vegetables begin to soften.
  3. Add the minced garlic, dried thyme, cumin, and smoked paprika, stirring constantly for 1 minute until fragrant.
  4. Stir in the diced sweet potatoes, rinsed dry lentils, crushed tomatoes, and vegetable broth.
  5. Add the bay leaf and bring the stew to a boil over high heat.
  6. Reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the lentils and sweet potatoes are tender.
  7. Remove the bay leaf, then stir in the chopped kale and cook for an additional 3 minutes until the kale is wilted and tender.
  8. Season with salt and black pepper to taste, and ladle into warm bowls.

Tips

  • Cut your sweet potatoes into uniform cubes to ensure they cook at the same rate as the lentils.
  • For an extra thick and creamy stew, use an immersion blender to quickly purée a small portion of the stew before adding the kale.
  • Rinse your dry lentils thoroughly in a fine-mesh strainer and sort through them to remove any small debris before cooking.

Frequently Asked Questions

Can I use red lentils instead?

Red lentils cook much faster and break down completely, which will make the stew very thick and mushy rather than chunky.

Does this stew freeze well?

Yes, this stew freezes exceptionally well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Can I make this in an Instant Pot?

Yes, cook on Manual High Pressure for 15 minutes, then do a quick pressure release and stir in the kale at the end.