There’s something magical about a bowl of warm, spiced stew on a cool evening. This Moroccan-inspired lentil and sweet potato stew brings together earthy lentils, creamy sweet potatoes, and aromatic spices to create pure comfort in a bowl.

It’s a dish that feels both indulgent and wholesome — rich in texture, full of nourishing ingredients, and simple enough to make on a busy weekday night. Plus, it’s completely plant-based and budget-friendly, so you can feel good about every bite.

If you love meals that fill your kitchen with irresistible aromas and your stomach with warmth, this recipe is sure to become a favorite.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 500g sweet potato, peeled and cubed
• 250g red lentils, rinsed
• 400g canned chopped tomatoes
• 1 liter vegetable broth
• 100g fresh spinach
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic, ground cumin, ground coriander, and turmeric. Sauté for 1 minute until the spices are fragrant.
3. Stir in the cubed sweet potato, rinsed red lentils, and the can of chopped tomatoes with its juice.
4. Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
6. Stir in the fresh spinach and cook for another 2-3 minutes until it has fully wilted into the stew.
7. Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning if necessary before serving.

Tips & Substitutions

• Make it creamier: Stir in a splash of coconut milk before serving for extra richness.
• Adjust the heat: Add a pinch of chili flakes or cayenne if you prefer a little spice.
• Swap the greens: Kale or Swiss chard can replace spinach if that’s what you have on hand.

Nutrition

Approx. total calories: 1600 kcal (serves 4)

• Fat: 17g
• Carbohydrates: 285g
• Fiber: 65g
• Protein: 75g