There’s something irresistibly comforting about a thick, gently spiced stew simmering on the stove. This Spiced Lentil and Sweet Potato Stew delivers just that — a wholesome, plant-based dish that fills your kitchen with warmth and your bowl with flavor.

With earthy lentils, velvety sweet potatoes, and a medley of fragrant spices, this dish is both nourishing and budget-friendly. It’s the kind of recipe that makes you look forward to leftovers — hearty, satisfying, and even better the next day.

Whether you’re cooking for a cozy night in or meal-prepping for the week, this stew is sure to become a repeat favorite in your kitchen rotation.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 600g sweet potatoes, peeled and cubed
• 200g brown or green lentils, rinsed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 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 sauté for 5–7 minutes until softened and translucent.
2. Add the minced garlic, ground cumin, ground coriander, and turmeric. Cook for 1 minute more, stirring constantly until fragrant.
3. Add the cubed sweet potatoes and stir to coat them in the spices. Cook for 5 minutes, stirring occasionally.
4. Pour in the rinsed lentils, canned chopped tomatoes, and vegetable broth. Season with salt and pepper, stir, and bring to a boil.
5. Once boiling, reduce the heat to a low simmer, cover, and cook for 25–30 minutes, or until the lentils and sweet potatoes are tender.
6. Stir in the fresh spinach and cook for 2–3 minutes until wilted. Remove from heat and stir in the lemon juice. Taste and adjust seasoning before serving.

Tips & Substitutions

• Adjust the spice level: Add a pinch of chili flakes or smoked paprika for extra warmth.
• Swap the greens: Kale or Swiss chard can replace spinach if that’s what you have on hand.
• Make it creamier: Stir in a splash of coconut milk at the end for a richer texture and mellow flavor.

Nutrition

Calories: 1610 kcal (entire batch)

• Fat: 30g
• Carbohydrates: 245g
• Fiber: 52g
• Protein: 60g

This stew is a simple, wholesome pleasure — proof that plant-based cooking can be both hearty and deeply flavorful. Serve it with warm bread or a side of rice, and share your creation with family or friends. Give it a try today and bring a bowl of comfort to your table!