Sweet Potato Red Lentil Stew

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.

overhead view of a bowl of Sweet Potato Red Lentil Stew.

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!

Overhead view of a womans hand lifting a measuring cup full of sweet potato red lentil stew from a large pot.

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.

Overhead view of sweet potato red lentil stew in a large pot.

using an immersion blender to blend some of a sweet potato red lentil stew in a large pot.

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!

Overhead view of a pile of chopped kale on top of sweet potato red lentil stew in a large pot.

Frequently asked questions

Can I make this stew with another kind of lentil?

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.

What else can I add to red lentil 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.

Is it spicy?

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.

How do I store the leftover stew? Does it freeze well?

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.