This Sweet Potato Lentil Stew is comfort in a bowl. Warm, fragrant, and deeply nourishing, it’s also vegan, gluten-free, and soy-free. More importantly, it’s filled with layers of flavor from earthy lentils, tender sweet potatoes, and a blend of aromatic spices. The combination of cumin, coriander, and oregano gives it a rich, savory depth, while a splash of lemon juice at the end brightens each spoonful.
This easy gluten free fall recipe is perfect for weeknight dinners, cozy lunches, or meal prep. Ready in just about 40 minutes, it’s proof that simple ingredients can create a hearty dish that is still satisfying.
Why Sweet Potato Lentil Stew Is So Comforting
This easy lentil stew recipe strikes the perfect balance between hearty and wholesome. Simmered red lentils lend a naturally creamy texture without the need for dairy or thickeners. Sweet potatoes add a touch of natural sweetness, and all of this pairs beautifully with the savory spices and tangy tomatoes.
Each bite offers warmth from cumin and coriander, subtle heat from red pepper flakes, and freshness from lemon juice. It’s a complete meal packed with protein, fiber, and flavor; all in one pot.
This plant based dinner is ideal for anyone looking for a nourishing dinner that’s both filling and energizing. It’s naturally gluten-free and soy-free, making it an excellent choice for a wide range of diets.
Ingredients for Sweet Potato Lentil Stew
- 1 medium (150g) yellow onion, diced
- 2 cloves (10g) garlic, minced
- 1 rib (75g) celery, diced
- 1 large (450g) sweet potato, peeled and diced
- 2 tbsp (30ml) olive oil, divided
- 2 tsp (4g) ground cumin
- 1 tsp (2g) ground coriander
- 1 tsp (1g) dried oregano
- ½ tsp (1g) crushed red pepper flakes
- 1 tsp (6g) salt, divided
- ¾ cup (130g) split red lentils, rinsed
- 1 (15 oz) can (400ml) diced tomatoes
- 2 cups (470ml) vegetable broth
- 1–2 tbsp (15–30ml) lemon juice
Step-by-Step Instructions
1. Prep the Vegetables
Dice the onion, celery, and sweet potato into small, even pieces so they cook consistently. Give the garlic a fine mince so it blends seamlessly into the stew. While it adds loads of flavor, nobody likes biting into a chunk of it and getting blasted with garlic.
2. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes, stirring regularly, until the onion turns translucent and begins to caramelize. This step builds the flavor foundation for the stew.
3. Add the Vegetables and Spices
Add the sweet potato and celery, stirring for about 3 minutes until the sweet potatoes start to soften at the edges. Add the garlic in for the last 30 seconds or so, and saute until fragrant. Then sprinkle in the cumin, coriander, oregano, crushed red pepper flakes, and ½ teaspoon salt. Stir well to coat everything in the fragrant spices. The aroma at this stage will be rich and earthy, signaling that the flavors are developing beautifully.
4. Add the Lentils, Tomatoes, and Broth
Stir in the red lentils and diced tomatoes, then slowly pour in the vegetable broth while scraping the bottom of the pot to release any caramelized bits. These little browned bits add deep, savory flavor to the final dish.
Bring the mixture to a gentle simmer.
5. Simmer Until Tender
Reduce the heat slightly and simmer for about 20 minutes, stirring occasionally, until the lentils and sweet potatoes are soft and tender. The lentils will break down and naturally thicken the stew, giving it a creamy consistency without the need for actual cream or starches.
6. Finish and Serve
Remove from heat and stir in lemon juice to brighten the flavor. Taste and adjust salt as needed, depending on the saltiness of the broth used.
Serve warm, garnished with fresh parsley or chives. This sweet potato stew pairs beautifully with a side of rice, quinoa, or a slice of crusty gluten-free bread.
Tips for Perfect Sweet Potato Lentil Stew
Use Split Red Lentils: Red lentils cook quickly and break down into a creamy texture, making them perfect for stews. Unlike green or brown lentils, they help thicken the dish naturally, giving it a rich consistency.
Adjust the Salt: The amount of salt needed depends on the vegetable broth used. Store-bought broths can vary in salt content, so always taste the stew before adding more.
Add Brightness: Don’t skip the lemon juice.It adds a layer of freshness that balances the earthy flavors of lentils and sweet potatoes. A squeeze of lemon at the end can completely transform the flavor.
Control the Spice: The crushed red pepper flakes give the stew gentle warmth. For a milder flavor, reduce the amount to ¼ teaspoon, or omit entirely. For a spicier kick, add a pinch more.
Make It Ahead: This healthy vegan stew recipe tastes even better the next day as the flavors deepen. It stores well in the fridge for up to five days and can be frozen for up to three months. To reheat, simply thaw and warm on the stove with a splash of broth or water.
Texture and Taste Notes for this Healthy Vegan Stew Recipe
This gluten free fall recipe has a creamy, hearty texture with just enough bite from the vegetables to keep things interesting. The sweet potatoes add a subtle sweetness that balances perfectly with the savory lentils and aromatic spices. Each spoonful is layered with flavor with the warmth of cumin and coriander, the freshness of lemon, and the comforting richness of slow-simmered vegetables.
It’s a full plant based dinner on its own, packed with protein, fiber, and vitamins. The balance of carbohydrates from sweet potatoes and protein from lentils makes it deeply satisfying while staying light enough for everyday meals.
Serving Ideas
- Serve over steamed rice or quinoa for a complete, protein-packed meal.
- Pair with gluten-free flatbread or naan for dipping.
- Garnish with a swirl of coconut yogurt or a drizzle of olive oil for a touch of creaminess.
- Add a side of green salad with lemon vinaigrette for contrast and freshness.
Why Sweet Potato Lentil Stew Belongs in Every Kitchen
This sweet potato stew l is the kind of dish that proves simple ingredients can create extraordinary meals. It’s naturally vegan, gluten-free, and soy-free, made entirely with pantry staples and fresh produce. The warm spices make it perfect for cooler fall days, while its bright finish keeps it light enough to enjoy year-round.
With its quick cook time, minimal prep, and big flavor payoff, Sweet Potato Lentil Stew fits seamlessly into busy schedules while delivering all the comfort of a slow-simmered meal. It’s a nourishing, one-pot dinner that satisfies both the stomach and the soul.
Sweet Potato Lentil Stew is wholesome, satisfying, and deeply flavorful. A bowl full of comfort that’s both nourishing and easy to make. Filled with vibrant vegetables, creamy lentils, and cozy spices, it’s the perfect plant based dinner to warm any table.
Sweet Potato Lentil Stew
Ingredients
- 1 medium/150g yellow onion diced
- 2 cloves/10g garlic minced
- 1 rib/75g celery diced
- 1 large/450g sweet potato peeled and diced
- 2 tbsp/30ml olive oil divided
- 2 tsp/4g ground cumin
- 1 tsp/2g ground coriander
- 1 tsp/1g dried oregano
- 1/2 tsp/1g crushed red pepper flakes
- 1 tsp/6g salt divided
- 3/4 cup/130g split red lentils rinsed
- 1 2/3 cups/400ml diced tomatoes 1 – 15oz can
- 2 cups/470ml vegetable broth
- 1-2 tbsp/15-30ml lemon juice
Method
- Peel and dice onion. Mince the garlic.
- Dice celery. Peel and dice the sweet potato into 1/2”/12mm cubes.
- Heat 2 tbsp/30g olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5-7 minutes, stirring regularly, until onion is translucent and beginning to caramelize.
- Add the sweet potato and celery. Stir and cook for 3 minutes until the edges of the sweet potato are beginning to soften.
- Add the cumin, coriander, oregano, crushed red pepper flakes, and ½ tsp/3g salt (depending on salt content of broth, see notes). Stir to coat everything.
- Add the lentils and diced tomatoes. Slowly pour in the broth, stirring to scrape everything off the bottom of the pot.
- Simmer for 20 minutes, until the lentils and sweet potato are very soft.
- Remove from heat and add the lemon juice. Taste and adjust salt as needed. Garnish with fresh parsley or chives. Serve with rice if desired.
- Serve immediately or store in the fridge for up to 5 days. This is a soup that freezes well for meal prep purposes.
Notes
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