This sweet potato and lentil stew is a comforting, nutrient-dense one-pot meal full of warming spices, tender lentils, sweet potato and kale. It’s easy to prepare, ideal for chilly nights and meal prep, and the flavours develop beautifully overnight.
5-Star Review
This stew was absolutely perfect. I left out the salt and used low-sodium vegetable broth, and it was still incredibly flavorful, filling and delicious!
Aviva ⭐⭐⭐⭐⭐
Why You’ll Love Sweet Potato Lentil Stew
- Easy one-pot recipe with minimal prep and simple ingredients.
- Hearty and filling thanks to lentils and sweet potato.
- Ready in about 45 minutes, making it practical for weeknights.
- Freezes well for up to three months for convenient meal prep.
- Flavour deepens after resting, so leftovers often taste better.
- Works as written or as a flexible base for additions and variations.
- Vegan and naturally gluten-free.
- Provides a solid boost of plant-based protein and fiber per serving.
Ingredients You’ll Need
Below is a concise overview of the main ingredients and common substitutions. Use the recipe card at the bottom for exact measurements when you cook.
- Green or brown lentils: These hold their shape and give the stew a hearty texture. Rinse before using.
- Sweet potato: One large sweet potato yields about 3–4 cups when cubed. Butternut squash or a mix of sweet and regular potatoes are good alternatives.
- Curry powder: A mild curry powder is versatile; if your blend is spicy, start with less and adjust to taste.
- Fresh ginger: Adds brightness. Use 1 tsp ground ginger if fresh is unavailable.
- Kale: Remove stems and chop finely; baby spinach can be substituted and should be stirred in at the end so it wilts gently.
- Vegetable broth: Low-sodium broth is recommended so you can adjust seasoning; bouillon dissolved in water also works.
- Tomato paste: Adds depth and a touch of acidity to balance the sweetness of the potato. Store any leftover paste in the freezer for future use.
Variations and Additions
- Spices: Add smoked paprika for a smoky note, cayenne or chili flakes for heat, or try cumin, coriander, turmeric or garam masala for extra depth. A spoonful of miso or a splash of soy sauce can boost umami.
- More vegetables: Cauliflower, celery, green beans, bell peppers or diced tomatoes work well.
- Grains: Stir cooked quinoa, farro, rice or barley into portions for added bulk.
- Coconut milk: Stir in up to 1 cup of canned coconut milk at the end for a creamier, curry-style stew.
- Garnishes: Fresh cilantro, chives or green onion and lime wedges brighten each bowl.
- Thinner soup: Add 2–3 extra cups of broth while simmering for a soup-like consistency.
- Adjust texture: For a thicker stew, puree 1–2 cups with an immersion or countertop blender and stir back in.
- Herb-forward version: Skip curry powder and use Italian seasoning or a mix of dried basil, oregano, rosemary and thyme with a squeeze of lemon for a different profile.
How to Make Sweet Potato Lentil Stew
Step 1: In a large pot over medium heat, cook the diced onion and minced garlic in 2 tablespoons of olive oil, water or broth for about 5 minutes until softened.
Step 2: Stir in the tomato paste, fresh ginger, curry powder and salt, and cook for 3–4 minutes to bloom the spices and deepen the flavour.
Step 3: Add the rinsed lentils and vegetable broth, cover and simmer for 15–20 minutes so the lentils begin to soften.
Step 4: Add the chopped carrots and cubed sweet potato, then simmer uncovered for another 15–20 minutes, or until the vegetables are tender and easily pierced with a fork. The stew should be thick and hearty.
Step 5: Stir in the kale off the heat and let the pot rest for a few minutes so the greens wilt. If most of the liquid is absorbed and the lentils are tender, the stew is ready to serve.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to five days. Flavours continue to improve after a day, so it’s ideal for meal prep.
Yes. Cool completely, then freeze in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Yes. Sauté the onion and garlic using the sauté function, add the remaining ingredients except kale, cook on high pressure for 10 minutes and allow a natural release for 10 minutes. Stir in the kale at the end.
Yes. Combine everything except the kale and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the lentils and sweet potato are tender. Stir in the kale at the end.
No. Brown or green lentils cook directly in the stew without pre-soaking; just rinse them well first.
Brown or green lentils are best for this recipe because they keep their shape and provide a pleasing texture. Red lentils break down more and create a softer, dal-like result.
Yes. Baby spinach is a great substitute; stir it in at the end and allow it to wilt for one to two minutes.
No, it is mild by default. The curry powder provides warmth and aroma; add cayenne or chili flakes if you prefer more heat.
Yes. For a thinner, soup-like consistency, add an extra 2–3 cups of vegetable broth while simmering.
How to Store and Freeze
- Fridge: Cool completely, then store in an airtight container in the refrigerator for up to five days. The flavour improves after a day, making this a great meal-prep option.
- Freezer: Freeze cooled stew in freezer-safe containers for up to three months. Freeze single servings for easy reheating.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth or water if the stew has thickened.
More Vegan Stew Recipes
You might also enjoy these other hearty vegan stews:
- Lentil Potato Stew
- Sweet Potato Peanut Butter Stew
- Chickpea Potato Stew
- One Pot Chickpea Curry Stew with Rice
- Vegan Chickpea Quinoa Stew
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Sweet Potato Lentil Stew
Ingredients
- 1 medium white or yellow onion, diced
- 4 cloves garlic, minced or crushed
- Salt and pepper, to taste
- 1 tsp fresh ginger, peeled and minced
- 2 tbsp curry powder (adjust if very spicy)
- 1/2 tsp sea salt
- 2 tbsp tomato paste
- 3/4 cup dry green or brown lentils, rinsed
- 3 cups vegetable broth
- 3 carrots, peeled and chopped
- 1 large sweet potato, peeled and cubed (approx. 3–4 cups)
- 4 cups lightly packed kale, de-stemmed and finely chopped
Instructions
- Cook Onion and Garlic: In a large pot over medium heat, cook the onion and garlic in 2 tablespoons of water or broth with a pinch of salt and pepper for about 5 minutes until softened. Alternatively, use 1 tbsp olive oil.
- Add Seasonings: Stir in the curry powder, salt, ginger and tomato paste. Cook for 3–4 minutes, stirring often to release the aromas.
- Cook Lentils: Add the rinsed lentils and vegetable broth, cover and simmer for 15–20 minutes so the lentils begin to soften.
- Add Carrots and Sweet Potato: Add the carrots and sweet potato and simmer uncovered for another 15–20 minutes, or until tender. Taste and adjust seasoning.
- Add Kale: Stir in the kale, turn off the heat and let the stew sit for a few minutes to allow the greens to wilt. Serve with lime wedges and fresh cilantro if desired.
Notes
Let leftovers cool before refrigerating for up to five days or freezing for up to three months. Thaw overnight in the fridge if frozen. Reheat in the microwave or on the stovetop, adding a splash of broth if needed.
Kale may be omitted or substituted with baby spinach if preferred.
Nutrition
Serving: 1 serving — Calories: 299 kcal — Carbohydrates: 61 g — Protein: 14 g — Fat: 2 g — Fiber: 19 g
This recipe was originally published on March 20, 2014.