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Earthy Sweet Potato Lentil Stew recipe with deep notes of cumin, coriander and smoked paprika. Hearty, packed with clean protein and micronutrients from fresh dark leafy kale and spinach, this recipe needs to stay on repeat all year long.
Sweet Potato Lentil Stew
This wintery lentil stew starts with a base of aromatics, the usual suspects: garlic, onion, carrots and celery. To that you’ll add in tons of deep comforting flavors with a few earthy spices that will all slowly be absorbed into the sweet potatoes and lentils as they simmer away together.
To make it thick and creamy without the addition of any oils, i simply pureed about a third of it and mixed it all back into the pot. Perfection! Plus our kitchen shack smells simply amazing by the way!
You can get creative here and use a mix of lentils and split peas in which case remember to soak your split peas in hot water for a couple of hours or overnight before using. I don’t like using the red lentil variety here just because they cook in about 15 minutes and literally turn into much. If you insist however, make sure to cut back the cooking time and simmer them together with the sweet potatoes from the start.
You’ll Love this Lentil Stew! It’s:
One Pot
Easy to Make
Comforting
Hearty & Filling
Brimming with Nutritious Clean Protein
Dairy & Gluten-Free
WFPB Vegan No Oil
Divine!
On Storage
This soup also makes great leftovers and reheats well, you might need to add a splash of water or veggie stock to stretch it out to your liking. As it is the case with most soups and stews, I beg to argue the flavor also gets better with time, so make a big batch to have for two, three days of leftovers.
If you prefer to turn it into more of a thinner lentil soup rather than a stew, simply add more veggie stock and adjust seasonings to taste. It’s magical like that.
Lentil Recipes
- Potato Red Lentil Stew
- Lentil Loaf
- Cucumber Tomato Lentil Salad
- Best Vegan Lentil Soup
- Vegan Lasagna.
4.84 from 6 votes
Sweet Potato Lentil Stew
Earthy Moroccan Sweet Potato Lentil Stew recipe with cumin, coriander and smoked paprika. Hearty, detoxing and loaded with protein and micro nutrients from fresh kale and spinach, this recipe needs to be on repeat all winter long.
Print Recipe
Prep Time:15 minutes mins
Cook Time:1 hour hr
Total Time:1 hour hr 15 minutes mins
Ingredients
- 2 cups organic green or brown lentils
- 1 large sweet potato (cut into small cubes)
- 1/2 yellow onion
- 1 large carrot -diced
- 1 rib celery -diced
- 5 cloves garlic -minced
- 9-10 cups water or veggie stock (low sodium)
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika (sweet or hot)
- 2 tsp onion powder
- 1/2 tsp turmeric
- 1 leaf bay
- 2-3 tbsp red wine vinegar or fresh lime
- 1 pinch red chili flakes (to taste)
- 3-4 cups kale or baby spinach
- sea salt + black pepper to taste
US Customary - Metric
Instructions
Heat a large pot over medium heat. Add a splash of water and saute the diced onion with a pinch of sea salt until translucent. Stir in the carrot and celery cook a few more minutes until softened.
Add the garlic and give it a good stir before adding the spices: cumin, smoked paprika, coriander, onion powder, turmeric and bay leaf.
Meanwhile rinse the lentils then add them into the pot. Cover with the veggie stock or water and bring to a simmer. Cook covered on low flame for 30 minutes.
Taste and adjust seasonings with sea salt and black paper then add the sweet potatoes to the stew. Cook another 10 to 15 minutes until softened. Discard bay leaf.
Ladle about 1/3 of the stew into a blender and puree until smooth. Add it back into the pot with the stew and stir to combine.If the stew is too thick for your liking just add more water or veggie stock to stretch it out a bit. Remember to adjust seasonings.
Add the kale or spinach and cook just a couple of minutes until wilted. Remove from heat and stir in some red wine vinegar or a hit of lime to balance out the flavors. Serve hot with spicy chili flakes on top.
Note: If you want to turn it into more of a soup rather than a stew, simply addmoreveggie stock and adjust seasonings.
Crock Pot Method:
Add all the ingredients to your crock pot and cook on high for 6 hours or on low for 8 hours. Discard bay leaf, remove about 1/3 of the soup and carefully transfer to a powerful blender. Puree until smooth and add back into the stew. Taste and adjust seasonings with sea salt and black pepper.
Notes
- If you want to make this more of a soup rather than a stew, simply add more veggie stock and adjust seasonings.
Nutrition
Calories: 211kcal | Carbohydrates: 37g | Protein: 14g | Sodium: 47mg | Potassium: 713mg | Fiber: 15g | Sugar: 2g | Vitamin A: 6375IU | Vitamin C: 34.9mg | Calcium: 92mg | Iron: 4.5mg
Course: Soup
Cuisine: Morrocan
Keyword: plantricious, Sweet Potato Lentil Stew, vegan,, wfpb
Servings: 8 people
Calories: 211kcal
Author: Florentina
