This sweet potato lentil stew is packed with lentils, vegetables, and amazing flavor! There is nothing better than a soup recipe that is ready in 1 hour. Make a batch of this sweet potato lentil stew for the week!
Benefits of Batch Cooking
Have you ever made a big batch of chili or stew and thought, what the heck am I going to do with all these leftovers? ME TOO. Guess what? There are so many different things you can do with a big batch of stew!
There is no need to waste any food if you have leftovers. This sweet potato lentil stew can feed ten people. Let’s be real, most of us aren’t cooking for ten people on the regular. So, here are some benefits of batch cooking and ways to meal prep!
Freeze it. If you don’t want to have lentil stew every day for 7 days, freeze it! Make this stew one night and then freeze the rest in small batches for a rainy day or for a meal prep lunch later in the month!
Check out our How to Freeze Soup post for all the nitty-gritty details to make soup prep easy!
Gift it. Who doesn’t love receiving a delicious meal? Whether you have a friend in need or just a friend who would appreciate a healthy meal! Make a batch of this stew, distribute it into these meal prep containers, and deliver it to your people!
What You Need for this Recipe
Whether you practice a vegetarian lifestyle or not, you will love this sweet potato lentil stew recipe! The lentils offer a delicious base that is packed with protein and fiber. Here are some of the other main ingredients for this stew along with their benefits!
Red Lentils- Red lentils are split and cook faster than any other lentils! They are a great source of protein. Lentils are also packed with iron, vitamin B, magnesium, and zinc!
Sweet potato- Sweet potatoes are a versatile and nutrient-packed vegetable that are delicious in many different dishes! It is a great vegetable in soup because it holds its form and shape after a long cook time.
Sweet potatoes are packed with fiber, antioxidants, and are creamy and delicious.
Carrots- Carrots (like sweet potatoes) are a perfect vegetable to incorporate in soups because they hold their crunch and form in dishes like soup. They are also a great source of vitamin A!
Mushrooms- Mushrooms are a great addition to any dish, but especially vegetarian meals! They have a meaty texture that goes well in stews and chili. They are a great source of vitamin b, potassium, fiber, and protein!
Onions- Onions are a great base for any soup! They are nutrient-dense, packed with vitamin C!
Apple Cider Vinegar- We love adding apple cider vinegar to our soups, stews, and chili. It adds a delicious tartness that is a great substitute for salt. It is also great for digestion!
White Northern Beans- White northern beans are rich in iron, fiber, and packed with protein. Be sure to add the beans towards the end of preparing any soup, chili, or stew or else the beans may overcook!
Kale- Kale is one of the most nutrient-dense foods that is perfect in soup and stew! We love it in this sweet potato lentil stew because it adds color and vitamin K to the stew!
The DL on Lentil Stew
Do I need to soak lentils before making stew?
You do not need to soak red lentils for this lentil stew. They are already split and the cook time for this stew is enough to cook the lentils perfectly!
Does it matter what kind of lentils I use?
Yes, it does matter what type of lentils you use in this sweet potato lentil stew! You can interchange yellow lentils with red lentils, but any other lentil will need a much longer cook time.
Can I substitute sweet potatoes with other vegetables?
Yes, you can substitute the sweet potatoes with any other dense vegetable. Try white potatoes, cauliflower, parsnips, or any other root vegetable.
Can I freeze this stew?
Yes, you can freeze this stew! Check out how to freeze this stew in this post on how to freeze soup!
Healthy Soup Recipes
- 3 tablespoons olive oil
- 1 large sweet potatoes, cut into 1/2 cubes
- 2 large carrots, cut into coins
- 4 medium stalks celery, sliced
- 2 cups mushrooms, roughly chopped
- 1/2 large yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1 teaspoon ground oregano (or dried oregano)
- 1/2 teaspoon ground pepper
- 1/8 teaspoon smoked paprika
- 1 cup red lentils
- 1 4-oz. can green chiles
- 1 15-oz. can tomato sauce
- 1 15-oz can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup water
- 2 teaspoons apple cider vinegar
- 1 15-oz. can white northern beans, drained and rinsed
- 4 cups chopped kale
- Place olive oil in a large stockpot or dutch oven and heat over medium/high heat.
- When olive oil is fragrant, add sweet potatoes, carrots, celery, mushrooms, onion, garlic, and salt.
- Saute for around 10 minutes. Then, add the rest of the ingredients (minus the white beans and kale) and bring to a boil over medium/high heat.
- Once boiling, reduce heat to low and cover. Let simmer for 20 minutes.
- Then, add in the white beans and kale and mix. Cover and bring to a boil again over medium/high heat.
- Once boiling, turn down to low and let simmer for another 20 minutes or until the lentils are fully cooked.
Tips & Notes
- This recipe was updated on 9/23/19.
Nutrition FactsServing Size: 1/10 Calories: 224 Sugar: 7 Fat: 12 Carbohydrates: 35 Fiber: 11 Protein: 11
Keywords: lentil stew