Hearty Sweet Potato and Lentil Stew

Warm, comforting, and full of flavor, this sweet potato lentil stew is a nourishing vegan-friendly meal that’s perfect for chilly fall and winter days. It’s loaded with vegetables, plant-based protein, and cozy spices, and it comes together on the stove in about an hour.

If you enjoy vegetarian soups like minestrone, hearty vegetable soup, or roasted butternut squash soup, this sweet potato lentil stew is a delicious addition to your repertoire. It uses red lentils for quick cooking, plus vegetables and beans for substantial texture and nutrition. The recipe makes a large batch, so it’s ideal for meal prep, freezing, or sharing.

What You Need for Sweet Potato Lentil Stew

This hearty stew is built from simple, nutrient-dense ingredients. It’s easy to customize but delivers a satisfying balance of protein, fiber, and warming seasonings.

Key ingredients that make this stew shine:

• Lentils and beans: Red lentils cook quickly and thicken the stew. Canned white northern beans add extra protein and creaminess—add them near the end so they retain their shape.
• Sweet potatoes and carrots: These hold their texture after cooking and add natural sweetness and bite.
• Mushrooms: Provide a meaty texture that works well in vegetarian stews.
• Spices: A mix of chili powder, cumin, curry powder, oregano, and smoked paprika gives the stew a warm, layered flavor.
• Apple cider vinegar: A splash brightens the flavors with a touch of acidity.
• Kale: Fresh kale stirred in at the end adds color, nutrients, and freshness.

Sweet Potato Lentil Stew Substitutions

This stew is flexible—swap ingredients based on what you have or prefer:

• Red lentils: Yellow lentils can be used in equal measure. Other lentil varieties may take much longer to cook.
• Sweet potatoes: Substitute cauliflower or other dense root vegetables such as white potatoes or parsnips.
• Chili powder, cumin, and paprika: Use 3–4 tablespoons of a homemade chili seasoning blend if you prefer a single mix.
• White northern beans: Try chickpeas, navy beans, or kidney beans instead.
• Apple cider vinegar: Fresh lemon juice can be used for bright acidity.
• Kale: Use an equal amount of fresh chopped spinach if you prefer.

FAQ

Storage

This recipe yields a large batch. Store leftovers in an airtight container in the refrigerator for up to 5 days.

How to Freeze Sweet Potato Lentil Stew

To freeze, let the stew cool completely, then portion it into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in a microwave.

What to Serve with Stew

Serve the stew on its own for a hearty bowl, or pair it with crusty bread, skillet cornbread, sautéed green beans, or a crisp salad for a complete meal.

Sweet Potato Lentil Stew

Hearty and protein-packed, this sweet potato lentil stew is ready on the stovetop in about 1 hour. Warm, comforting, and full of flavor.

By: Linley Hanson

Prep: 20 mins   Cook: 40 mins   Total: 1 hr   Servings: 8

Ingredients

• 3 tablespoons olive oil
• 1 large sweet potato, cut into 1/2-inch cubes
• 2 large carrots, cut into coins
• 4 medium stalks celery, chopped
• 2 cups mushrooms, roughly chopped
• 1/2 large yellow onion, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons curry powder
• 1 teaspoon ground oregano (or dried oregano)
• 1/2 teaspoon ground pepper
• 1/8 teaspoon smoked paprika
• 1 cup red lentils, dried
• 4 oz. green chiles
• 15 oz. tomato sauce
• 15 oz. diced tomatoes
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 cup water
• 2 teaspoons apple cider vinegar
• 15 oz. white northern beans, drained and rinsed
• 4 cups chopped kale

Instructions

1. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the sweet potatoes, carrots, celery, mushrooms, onion, garlic, and salt. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the chili powder, cumin, curry powder, oregano, ground pepper, smoked paprika, red lentils, green chiles, tomato sauce, diced tomatoes, tomato paste, vegetable broth, and water. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover, and let simmer for 20 minutes.
5. Stir in the white northern beans and chopped kale. Bring back to a boil briefly, then reduce heat to low and simmer for another 20 minutes, or until the lentils are tender and the vegetables are cooked through.
6. Stir in the apple cider vinegar, taste, and adjust seasonings as needed. Serve hot.

Tips & Notes

• Storage: Refrigerate leftovers in an airtight container for up to 5 days.
• Freezing: Cool completely before transferring to freezer-safe containers. Freeze up to 3 months.
• Slow cooker: Add all ingredients to the slow cooker (skip the sauté). Cook on high 3–4 hours or low 6–8 hours.
• Recipe was updated on 9/23/19.

Nutrition (per serving, approximate)

Calories: 278 kcal, Carbohydrates: 44 g, Protein: 14 g, Fat: 7 g, Fiber: 15 g, Sugar: 8 g

Nutrition information is automatically calculated and should be used as an approximation.