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Lentil Sweet Potato Stew Recipe

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Lentil Sweet Potato Stew Recipe is a hearty, filling vegan soup that will warm you up this fall and winter. Vegetables, lentils, sweet potatoes and spices and simmered to create the perfect stew to pair with a crust piece of bread! This soup also freezes well for later.

Lentil Sweet Potato Stew Recipe with spoon.

LENTIL SWEET POTATO STEW RECIPE 

The weather is getting cooler and I have soups on rotation in my house. 

Lentil soups are one of my favorites to make.

A lot of you have tried some of my recipes like this Moroccan Carrot Red Lentil Soup, Moroccan Red Lentil Soup, Lebanese Lentil Soup and this Slow Cooker Lentil Soup. 

Today’s Lentil Sweet Potato Stew Recipe is another great lentil soup recipe to add to the rotation. 

This soup has a lot to love – it is vegan, filling, healthy and makes great leftovers.

In fact, I think it tastes better the next day when the spices really meld together. 

As we head into winter I like to make a few batches of these types of soups and freeze some for later.

It makes an easy dinner that you can pull out during the week when you are in a pinch! 

Lentil Sweet Potato Stew Recipe ingredients.

WHAT INGREDIENTS ARE IN THIS LENTIL STEW?

  • ONION

  • CARROTS

  • CELERY

  • SPICES

  • DICED TOMATOES

  • BROTH

  • LENTILS

  • SWEET POTATO

  • SPINACH

  • PARSLEY

Lentil Sweet Potato Stew Recipe with parsley.

HOW DO YOU MAKE THIS LENTIL STEW RECIPE?

In a large pot or dutch oven heat 2 tablespoons of olive oil over medium high heat.

Add the sweet onion and garlic and saute for 2 minutes.

Add the carrot and celery and continue to sauté for another 4 minutes.

Lentil Sweet Potato Stew Recipe with a spatula.

Add the paprika, oregano, cumin, thyme, salt and pepper and saute for another 3-4 minutes or until the spices bloom and become fragrant.

Add the diced tomatoes, broth, bay leaves, lentils and sweet potato and stir well.

Lentil Sweet Potato Stew Recipe with spices.

Bring the stew to a low simmer and let simmer for another 30 minutes or until the lentils and sweet potato become tender, stirring occasionally.

If you want some of the stew to be thinner you can pull half of it out and use an immersion blender to make half of the soup thinner and pour it back in.

Stir in the spinach and fresh parsley and let the spinach wilt which takes about 3-4 minutes.

Serve the stew warm with extra fresh parsley, crushed red pepper flakes, a lemon wedge and feta cheese or Greek yogurt {for non-vegan version}.

Lentil Sweet Potato Stew Recipe soups with spoons in a bowl.

TIPS FOR MODIFYING THIS LENTIL SWEET POTATO STEW RECIPE

BEANS: Try adding beans to accompany the lentils in this soup. 

Two options I love to use are chickpeas or white beans. 

VEGETABLES: You can add additional vegetables to this soup too.

Some options are bell peppers, cauliflower, jalapeños for spice, zucchini, or potatoes.

GARNISH: Garnishes are always a great way to take a soup to the next level.

Some garnishes I love in this lentil soup is feta cheese {of course the soup won’t be vegan if you use feta}, fresh cilantro and parsley, Greek or plain yogurt swirled in to create a thicker, creamier soup.

GRAIN: Sometimes I like to add a grain to my soups.

You can try brown rice, white rice or quinoa. 

MEAT: If you want to add meat to your soup try adding sausage, diced chicken, ground pork or even some crispy bacon. 

Lentil Sweet Potato Stew Recipe with a spoon.

WHY SHOULD I MAKE LENTIL STEW?

This soup is vegan, gluten-free and protein packed. It offers you a good dose of vitamins from the carrots, spinach, spices and the lentils. 

I also love that this soup freezes so well. Make a big batch of it and save half for later.

Portion it out so you can pull it out when you need a healthy lunch option.

A tip before freezing: allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months.

When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through. 

Lentil Sweet Potato Stew Recipe with a blue napkin.

WHAT SHOULD I SERVE WITH THIS LENTIL STEW?

A lot of times when I eat this soup it stands great on its own. I will often warm up a piece of pita or naan to go with it and make a simple salad. Here are some other ideas:

Lentil Sweet Potato Stew Recipe with a logo.

 

Lentil Sweet Potato Stew Recipe with a blue napkin.

Lentil Sweet Potato Stew Recipe

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Lentil Sweet Potato Stew Recipe is a hearty, filling vegan soup that will warm you up this fall and winter. Vegetables, lentils, sweet potatoes and spices and simmered to create the perfect stew to pair with a crust piece of bread! This soup also freezes well for later.

Ingredients

  • 2 tablespoons olive oil
  • 1 small sweet onion, diced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1- 15 ounce can of diced tomatoes
  • 6 cups of vegetable broth
  • 3 bay leaves
  • 1 cup dry red or brown lentils
  • 1 large sweet potato, peeled and cubed
  • 1 cup packed fresh spinach
  • 1/4 cup of fresh parsley, chopped

Instructions

    1. In a large pot or dutch oven heat 2 tablespoons of olive oil over medium high heat.
    2. Add the sweet onion and garlic and saute for 2 minutes.
    3. Add the carrot and celery and continue to saute for another 4 minutes.
    4. Add the paprika, oregano, cumin, thyme, salt and pepper and saute for another 3-4 minutes or until the spices bloom and become fragrant.
    5. Add the diced tomatoes, broth, bay leaves, lentils and sweet potato and stir well. Bring the stew to a low simmer and let simmer for another 30 minutes or until the lentils and sweet potato become tender, stirring occasionally.
    6. If you want some of the stew to be thinner you can pull half of it out and use an immersion blender to make half of the soup thinner and pour it back in.
    7. Stir in the spinach and fresh parsley and let the spinach wilt which takes about 3-4 minutes.
    8. Serve the stew warm with extra fresh parsley, crushed red pepper flakes, a lemon wedge and feta cheese or Greek yogurt {for non-vegan version}.

Notes

Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months in an airtight container.

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