Recipe: Sweet Potato and Lentil Stew

Sweet Potato and Lentil Stew


  • 1 cup dry lentils soaked for 8 hours if desired
  • 1 onion finely chopped
  • 1 sweet potato large, peeled and chopped into bite sized pieces
  • 2 carrots peeled and sliced into bite sized pieces
  • 4 cups vegetable broth (may need up to 6 cups)
  • 2 tbsp olive oil
  • 3 cloves garlic peeled and minced
  • 1 cup fresh spinach packed
  • 2 tomatoes chopped
  • ½ tsp smoked paprika
  • 4 bay leaves
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp dried oregano
  • ¼ cup fresh parsley


  1. Heat olive oil in a large pot over medium heat.
  2. Add sliced carrots and saute until slightly golden.
  3. Add onion and garlic and sauté with the carrot until tender.
  4. Add chopped tomatoes and bay leaves and saute until tomato is softened and bay leaf is fragrant.
  5. Add sweet potato and spinach leaves.
  6. Add soaked lentils.
  7. Add seasoning and spices—smoked paprika, dried oregano, fresh parsley
  8. Add 4 cups of vegetable broth. (You can add up to 2 additional cups of broth if the stew becomes too thick)
  9. Cook the stew for 30–40 minutes, until the sweet potatoes are tender.
  10. Serve and enjoy!

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