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5-Star Lentil & Sweet Potato Stew – Simple, Nourishing Family Dinner

Hearty lentil and sweet potato stew in rustic bowl
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A cozy, gluten-free lentil and sweet potato stew made with pantry staples. Hearty lentils, tender sweet potatoes, and warming spices come together in a rich, savory broth that tastes like it simmered all day. Perfect for busy weeknights, meal prep, or family dinners that comfort without complication.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 2 medium carrots, chopped

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 tablespoon tomato paste

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1 cup dried brown or green lentils, rinsed

  • 2 medium sweet potatoes, peeled and cubed

  • 4 cups low-sodium vegetable broth

  • 1 cup water (optional, for thinning)

  • 1 bay leaf

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon black pepper

  • 2 cups spinach or kale (optional)

  • Fresh parsley, chopped (for garnish)

Instructions

  • Sauté the Vegetables
    Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes, stirring occasionally, until softened and fragrant.

  • Add Aromatics and Tomato Paste
    Stir in garlic, tomato paste, smoked paprika, and cumin. Cook for 1 minute to deepen the flavor and toast the spices.

  • Add Lentils and Sweet Potatoes
    Add rinsed lentils and cubed sweet potatoes to the pot. Stir well to coat them in the aromatic mixture.

  • Pour Broth and Simmer
    Pour in vegetable broth and add the bay leaf. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally.

  • Add Greens and Adjust Texture
    Once lentils are tender, stir in spinach or kale and let wilt for 2 minutes. Add a bit of water if the stew is too thick.

 

  • Finish and Serve
    Remove the bay leaf, taste, and adjust seasoning. Garnish with parsley and serve warm with bread or rice.

Notes

  • For a creamier texture, mash a few sweet potato pieces into the broth before serving.

  • Store leftovers in the refrigerator for up to 5 days or freeze up to 3 months.

  • This stew thickens as it sits — add a splash of broth or water when reheating.

 

  • Try swapping sweet potatoes for butternut squash for a slightly different sweetness.

Find it online: https://www.tastysavvy.com/5-star-lentil-sweet-potato-stew/