Featuring protein-packed lentils and high fiber veggies, this stew has incredible texture and cozy flavor. It comes together quickly and easily, too – no pre-soaking required for the lentils and it takes just 40 minutes to cook on the stove. This recipe makes a big batch to enjoy all week long, freeze for later, or share with friends.
“Delicious!! Smells and tastes fantastic. Plenty of leftovers. A new fall favorite. Love the crunchy veggies, the kale at the end. Mmm!!!”– Stephanie
What You Need for Sweet Potato Lentil Stew
This hearty stew is loaded with fresh, nutrient-dense veggies. Whether you are a vegetarian or not, you’ll love this stew recipe!
Here are just a few ingredients that shine in this recipe:
Lentils + Beans: Both add lots of plant-based protein to this stew. Red lentils are great for quick soup recipes because they’re split and cook faster than other types of lentils. Add the beans near the end of the cook time to prevent them from overcooking and falling apart.
Potatoes + Carrots: We love adding carrots and sweet potatoes to soup recipes because they add a welcome texture and hold their shape even after cooking.
Mushrooms: Mushrooms are a great addition to vegetarian meals. They have a meaty texture that goes well in stews and chilis.
Spices: This soup is so cozy thanks to plenty of warm spices and flavors like chili powder, cumin, curry powder, oregano, and smoked paprika.
Apple Cider Vinegar: A splash of apple cider vinegar adds a delicious tartness and brightness to our soup, stew, and chili recipes.
Kale: Fresh kale adds color and freshness.
Sweet Potato Lentil Stew Substitutions
Like so many of our soup recipes, this stew is customizable to your taste preferences and what ingredients you have on hand. Instead of:
Red lentils, use the same amount of yellow lentils. Any other kind of lentil will take too long to cook in this specific recipe.
Sweet potatoes, use cauliflower or any other dense root vegetable like white potatoes or parsnips.
White northern beans, use your favorite kind of beans. Chickpeas, navy beans, or kidney beans would all be delicious swaps.
Apple cider vinegar, use freshly squeezed lemon juice.
Kale, use the same amount of freshly chopped spinach.
Do you need to soak the lentils first?
You do not need to pre-soak red lentils for this lentil stew. Red lentils are already split and the cook time for this stew is perfect for this kind of lentil.
Can you make this stew in a slow cooker?
Yes! Skip sautéing the ingredients and simply add everything to your slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours.
This recipe makes a giant batch of stew! Store leftover sweet potato lentil stew in an airtight container in the refrigerator for up to 5 days.
If you don’t want to have lentil stew every day for an entire week, freeze it! Let the stew cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. For all of the nitty-gritty details about freezing stew, check out our post all about how to freeze soup.
Who doesn’t love receiving a delicious meal? Whether you have a friend in need or know someone who would simply appreciate a healthy meal, share it! Make a batch of this sweet potato lentil stew, transfer it into these meal prep containers, and deliver it to your people.
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