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Lentil and Sweet Potato Stew

Hearty, warm and full of fiber and protein, this stew screams crisp days and cozy nights

Serve this warming soup for dinner with a loaf of crusty bread, paired with a winter salad or some easy crudité. Enjoy leftovers for your lunches!

Soup is meant to be made in gargantuan quantities, I'm afraid. I know you CAN make a small batch of stew but I've never mastered that skill. If you really can't plow through this in a week, feel free to freeze it for another time!

Lentil and Sweet Potato Soup

Serves 8


  • 1 cup green, red or brown lentils, rinsed and drained

  • 2 large sweet potatoes, peeled and diced

  • 1 onion, diced

  • 2 stalks celery, sliced

  • 2 whole carrots, peeled and sliced

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 can (14 oz) diced tomatoes

  • 4 cups vegetable broth

  • 2 teaspoons ground cumin

  • 1 teaspoon oregano

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cinnamon

  • Salt and pepper to taste

  • Olive oil for sautéing

  • Fresh cilantro or parsley for garnish (optional)


  1. Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil.

  2. Add the diced onions, celery and carrot and cook for about 5 minutes until the onions become translucent.

  3. Add the minced garlic, diced sweet potatoes, and red bell pepper. Sauté for another 5 minutes until the sweet potatoes start to soften.

  4. Stir in the ground cumin, smoked paprika, and ground cinnamon. Cook for another minute to toast the spices.

  5. Add the lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir everything well.

  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils and sweet potatoes are tender. Stir occasionally.

  7. Season the stew with salt and pepper to taste.

  8. Once the stew is ready, taste it and adjust the seasoning if needed.

  9. Serve hot, garnished with fresh cilantro or parsley if desired.

This high-protein vegetarian stew is not only nutritious but also rich in flavor, making it a perfect fall comfort food. The lentils provide protein and fiber, while the sweet potatoes add a natural sweetness and additional nutrients. Enjoy this hearty meal on a chilly fall evening!


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