This Hearty Mediterranean Lentil & Sweet Potato Stew is the kind of meal that feels like a hug in a bowl. With tender lentils, silky cubes of sweet potato, and a fragrant blend of cumin and smoked paprika, every spoonful delivers both comfort and nourishment.

Whether you're cooking for a crowd or meal-prepping for the week ahead, this stew is a reliable go-to. It’s affordable, naturally vegan, and brimming with Mediterranean flavors that make healthy eating anything but boring.

Best of all, this dish comes together in one pot—less cleanup, more satisfaction. Let’s get cooking!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 400g sweet potato, peeled and cubed
• 250g brown lentils, rinsed
• 1.2 liters vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 400g canned chopped tomatoes
• 100g fresh spinach
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots, and sauté for 6-8 minutes until softened.
2. Add the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Stir in the rinsed lentils, cubed sweet potato, canned tomatoes, and vegetable broth. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in the fresh spinach and cook for another 2-3 minutes until it wilts completely.
6. Remove from the heat, stir in the fresh lemon juice, adjust seasoning if needed, and serve warm.

Tips & Substitutions

• Swap lentils: Green or red lentils also work, but adjust cooking time as needed—red lentils cook faster.
• Add extra greens: Kale or Swiss chard can replace spinach for a heartier texture.
• Make it spicy: Add a pinch of chili flakes or cayenne if you love a little heat.

Nutrition

Calories: 1845 (entire batch)

• Fat: 34g
• Carbohydrates: 315g
• Fiber: 95g
• Protein: 82g