Description
A hearty and nourishing one-pot lentil and sweet potato stew made with warm spices and simple ingredients. This comforting vegetarian dish is filling, budget-friendly, and perfect for busy weeknights.
Ingredients
1 cup dried lentils, rinsed
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
Salt, to taste
Black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic and sauté until softened and fragrant.
- Stir in the cumin and paprika and cook for about 1 minute to bloom the spices.
- Add the lentils, diced sweet potatoes, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are tender and sweet potatoes are soft.
- Season with salt and pepper to taste.
- Serve warm as is, or mash some sweet potatoes in the pot for a thicker texture.
Notes
No soaking is required for lentils—just rinse before use.
Brown or green lentils work best as they hold their shape.
Add carrots, spinach, or chickpeas for extra nutrition.
Adjust thickness with additional broth as needed.
Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
