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Looking for a healthy, easy dinner that doesn’t require a special trip to the grocery store? This Lentil and Sweet Potato Stew fits the bill perfectly. Made with simple pantry staples, this hearty stew is ideal for busy weeknights when you’re not sure what to make but still want something nourishing and satisfying. It’s naturally vegan, plant-based (just use vegan sour cream or skip it altogether), and budget-friendly making it a great option for anyone looking for wholesome, affordable meals.
This comforting lentil stew recipe is packed with protein-rich lentils and tender sweet potatoes for a filling, cozy bowl that’s perfect for dinner, and it’s even better the next day. The leftovers make an excellent meal prep lunch: simply drain off a little of the liquid, spoon it into warm tortillas, and enjoy flavorful lentil and sweet potato tacos for an easy, delicious lunch.
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Vegetarian hearty lentil filled meal
Lentils are amazing. Vegetarians love them for their taste and protein. All the meat eaters I know love them as well. They are like the perfect little package.
If you love the hearty and delicious little lentil as much as I do, you’ll want to check out my lentil recipes!
Lentil and Potato Pot Pies with Rosemary Biscuit Crust, Tomato Lentil Soup, Spicy Lentil and Sweet Potato Salad with Chipotle Vinaigrette Dressing, Lentils with Winter Vegetables, and Lentil Chili. Be sure to check out my Slow Cooker Lentil Taco Recipe for more great lentil ideas!
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Lentil and Sweet Potato Stew Recipe
Lentil and Sweet Potato Stew
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 medium carrots peeled and chopped
- 1 bay leaf
- 1 garlic clove minced
- 7 cups vegetable broth or water
- 2 cups dried brown lentils
- 2 medium sweet potatoes peeled and cut into ½ -inch dice
- 14.5 ounce can fire roasted diced tomatoes in juice undrained
- Salt and pepper to taste
- ½ cup fresh cilantro chopped, optional
- Sour cream or plain low-fat yogurt for serving optional
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and cook until it begins to brown, about 15 minutes. Add carrots, and bay leaf. Cook, stirring, until vegetables are softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth or water and lentils. Bring to a boil; lower heat to medium-low, cover and simmer for 10 minutes. Add sweet potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
- Add tomatoes with juice. Cook until warmed through, about 5 minutes. Remove bay leaf.
- Season with salt and pepper. Garnish with cilantro and sour cream or yogurt, if desired. Serve hot.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Adrienne Grace
This looks delicious and easy, too!
Debra C.
I am right with you – I love lentils for everything you mentioned about and mostly the flavor. So earthy and I love them paired with sweet potatoes (I make a similar stew but add sausage) sounds light and delicious!
Michelle
Is there any way to do this recipe in a crock pot?
Debi
Michelle, I’ve never tried something like this in a crock pot. I have read a few crock pot recipes lately that cook the onion in the CP to start. It’s something like, add the oil and the onion and cook on high until soft. Then the lentils part comes, and that seems straightforward; I’d do that on low until the lentils were soft. Then add in the sweet potatoes. I think it would work, but I’m not sure on the times of each part. If you try it, let me know.
I do have a Slow cooker Lentil taco salad recipe here https://lifecurrentsblog.com/slow-cooker-vegetarian-lentil-taco-salad/ that might be of some help to you as well.
Maybe make the lentil taco salad and toss in some cooked sweet potatoes at the end?