This super cozy Sweet Potato Red Lentil Stew is chock-full of tender sweet potatoes, soft red lentils, kale, and warm spices. It’s an easy, one-pot comfort food designed to keep you warm all winter long!
Stay warm this winter with even more vegan soup and stew recipes, like my Vegan Irish Stew, this Ultimate Vegan Chili, and this White Bean Soup.
This Red Lentil and Sweet Potato Stew is the kind of meal that brings me back to life during the dead of winter. Like a mix between my Sweet Potato Black Bean Chili and Red Lentil Dahl recipes, it’s the kind of hearty, stick-to-your-ribs dinner that fills me up AND keeps me warm.
To make it, a simple yet flavorful mix of protein-packed red lentils, soft sweet potatoes, warm spices, chopped kale, and vegetable broth simmers together in just one pot. Let it do its thing for about 45 minutes, then dig into a deeply satisfying, soul-warming bowl. I especially like this vegan stew with fluffy white rice and homemade naan on the side!
Why you’ll love this hearty vegan lentil stew
- Soul-warming – Warm winter spices and soft sweet potatoes simmer in a rich broth, making this vegan stew feel like a hug in a bowl.
- One-pot recipe – Everything, from the potatoes to the lentils to the aromatics, is cooked together in one pot. Just sit back and relax while it simmers!
- Meal prep-approved – Did you end up with leftover stew? It would be perfect for lunch or dinner the next day!
How to make sweet potato lentil stew
Find the complete printable recipe with measurements below in the recipe card.
Start by sautéing the onion, garlic, and ginger in a large pot over medium heat. Stir in the tomato paste, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Deglaze the pot with the broth, scraping up any stuck brown bits from the bottom.
Add the lentils and sweet potatoes to the pot. Heat the stew to a boil, then lower the heat to a simmer. Simmer until the lentils are cooked and the potatoes are fork tender.
Use an immersion blender to blend some of the soup in the pot, making sure to leave some texture still.
Add salt and pepper to taste, then stir in the lemon juice and kale. Simmer until the kale wilts.
Finish by stirring in the fresh cilantro or parsley. Ladle the stew into bowls and serve with a scoop of cooked rice on top or with vegan naan or crusty bread on the side. Enjoy!
Frequently asked questions
You could use regular green or brown lentils instead. Just know that they’ll take longer to simmer and will be more noticeable in the stew.
Feel free to bulk up the stew even more with the vegetables of your choice. Frozen green peas, diced carrots, or chopped zucchini would all be good here!
You could also swap the sweet potatoes for white potatoes or a peeled and diced butternut squash. The kale can also be substituted for chopped spinach or Swiss chard.
The cayenne pepper does bring a subtle heat! I like the warmth it adds, but if spicy food isn’t your thing, just leave it out.
Once the stew cools to room temperature, transfer it to one large or several small airtight containers. It will keep in the fridge for about 5 days or in the freezer for up to 3 months.
Sweet Potato Red Lentil Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- tiny pinch cayenne pepper or to taste
- 5 cups vegetable broth
- 1 1/2 cups red lentils
- 1 large sweet potato peeled and diced
- 1/2 teaspoon salt
- fresh ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 4 cups chopped lacinato kale or baby spinach
- 1/4 cup fresh chopped cilantro or parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic and ginger and sauté for another minute, until fragrant.
- To the pot, add the tomato paste, cumin, coriander, turmeric, cinnamon and cayenne pepper. Stir into the onion mixture, then pour in the broth and stir. Scrape any stuck bits off the bottom of the pan.
- Add the lentils and sweet potato. Bring to a boil, then lower heat to simmer for about 20 minutes, until the lentils are cooked and the sweet potato is fork-tender.
- Use an immersion blender to blend some of the soup in the pot, but make sure to leave a lot of texture. Add salt and pepper to taste, and stir in the lemon juice and kale. Simmer for another 5-10 minutes to allow the kale to soften.
- Lastly, stir in the fresh cilantro or parsley. Serve in bowls with a scoop of cooked rice on top, some vegan naan or crusty bread. Enjoy!
Delicious, soulwarming. Easy to keep in the fridge or freezer to eat later. Although I usually don’t have leftovers because I want to eat everything. 😁 Another great recipe by Nora. 👍
Hi Lesley. I love your description of the stew, it is so right on! I’m so glad that you enjoyed the recipe, and I appreciate you sharing your awesome review and recipe experience! Thanks for your support, and I wish you lots of happy cooking!