There’s something magical about a pot of stew simmering away on the stove — the aromas of earthy spices, tender vegetables, and slow-cooked lentils filling your kitchen. This Spiced Lentil and Sweet Potato Stew is comfort food at its finest, bringing together bold flavors and wholesome ingredients in one nourishing bowl.

Ideal for busy weeknights or cozy weekends, this stew is both budget-friendly and deeply satisfying. It’s naturally vegan, packed with fiber, and delivers the kind of warmth that makes you feel instantly at home.

Whether you’re meal-prepping for the week or feeding a crowd, this recipe is a delicious way to enjoy plant-based protein without sacrificing flavor.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 500g sweet potatoes, peeled and cubed
• 200g brown or green lentils, rinsed
• 400g can chopped tomatoes
• 1 liter vegetable broth or water
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 100g fresh spinach
• Salt and black pepper to taste
• Juice of 1/2 lemon, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened and translucent.
2. Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute, stirring constantly until the spices are fragrant.
3. Stir in the cubed sweet potatoes, rinsed lentils, and the can of chopped tomatoes with their juice.
4. Pour in the vegetable broth or water and stir to combine. Increase the heat and bring the stew to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, or until the lentils and sweet potatoes are tender.
6. Stir in the fresh spinach and cook for another 1–2 minutes until it has wilted. Season generously with salt and pepper to taste.
7. Remove from heat and stir in the fresh lemon juice. Serve hot.

Tips & Substitutions

• Make it creamier: Stir in a splash of coconut milk or a dollop of yogurt before serving for extra richness.
• Boost the spice: Add a pinch of chili flakes or cayenne for a gentle heat that complements the sweetness of the potatoes.
• Swap the greens: If you don’t have spinach, kale or Swiss chard work beautifully too.

Nutrition

Approximate total per batch: 1460 calories

• Fat: 32g
• Carbohydrates: 240g
• Fiber: 52g
• Protein: 65g