This Moroccan-inspired lentil and sweet potato stew is the kind of dish that warms you from the inside out. It’s rich with earthy spices, tender vegetables, and a satisfying texture that makes every spoonful comforting and nourishing.

Perfect for a cozy weeknight dinner, this one-pot recipe is not only easy to make but also incredibly budget-friendly. The combination of lentils and sweet potatoes provides a hearty balance of protein, fiber, and natural sweetness — all enhanced by aromatic cumin, coriander, and turmeric.

Whether you’re cooking for your family or meal prepping for the week, this stew will quickly become a go-to favorite in your kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 200g brown or green lentils, rinsed
• 600g sweet potatoes, peeled and cubed
• 1 liter vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Juice of 1/2 lemon

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic, cumin, coriander, and turmeric. Sauté for one minute until the spices are fragrant.
3. Stir in the rinsed lentils, cubed sweet potatoes, and vegetable broth. Season with salt and pepper.
4. Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Remove from heat and stir in the fresh lemon juice. Adjust seasoning if needed and serve warm.

Tips & Substitutions

• Add greens: Stir in a handful of spinach or kale at the end for extra nutrients and color.
• Spice it up: Add a pinch of chili flakes or harissa paste for a fiery twist.
• Make it creamy: Blend one cup of the stew and mix it back in for a thicker, creamier texture.

Nutrition

Calories: 1400 (whole recipe)

• Fat: 16g
• Carbohydrates: 254g
• Fiber: 53g
• Protein: 59g