Lentil and Sweet Potato Stew
A hearty pot of lentils, sweet potato, carrots and greens with warm spices.
Written by Elba Adams · Mexico
About this recipe
This stew turns pantry lentils and a few vegetables into a substantial meal. Brown lentils hold their shape as the sweet potato softens, giving the bowl both texture and body. Cumin and smoked paprika add warmth, while lemon juice at the end keeps it from tasting flat.
Different lentils behave differently, so use brown or green lentils rather than red for this version. Red lentils break down quickly and make a softer soup. Cut the sweet potato into similarly sized cubes and simmer gently so the vegetables cook evenly. The stew thickens as it rests; a little broth loosens leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup dry brown lentils, rinsed
- 1 large sweet potato, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups chopped kale
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Method
- Heat oil in a large pot over medium heat. Cook onion and carrots for 5 minutes, stirring occasionally. Add garlic, cumin and paprika and stir for 30 seconds.
- Add lentils, sweet potato, tomatoes and broth. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 25 to 30 minutes.
- Check that lentils are tender and sweet potato is soft. Stir in kale and cook another 3 to 5 minutes until wilted. Add a little water if the stew is thicker than you like.
- Stir in lemon juice, taste and season with salt and pepper. Serve warm with bread or rice.
Cool and refrigerate up to 4 days, or freeze in portions for up to 2 months. Reheat thoroughly and add a little water if needed.
Final thoughts
A pot of stew is useful beyond one dinner. It reheats well for lunches and is easy to portion for the freezer. Finish each bowl with lemon after reheating and add parsley or yogurt if you want a fresh topping.
Helpful cooking notes
- Choose the lentils. Brown or green lentils keep some bite; red lentils create a different texture.
- Season at the end. Broth and canned tomatoes vary in salt, so taste before adding more.
- Add greens last. Kale needs only a few minutes to soften and keeps its color better this way.