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Sweet Potato Lentil Stew

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!

Prep: 20 minutesCook: 40 minutesTotal: 1 hour
Fat 12 Carbs 35 Protein 11
Yield 10 1x

Ingredients

  • 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

Instructions

  1. Place olive oil in a large stockpot or dutch oven and heat over medium/high heat.
  2. When olive oil is fragrant, add sweet potatoes, carrots, celery, mushrooms, onion, garlic, and salt.
  3. 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.
  4. Once boiling, reduce heat to low and cover. Let simmer for 20 minutes.
  5. Then, add in the white beans and kale and mix. Cover and bring to a boil again over medium/high heat.
  6. 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 Facts

Serving Size: 1/10 Calories: 224 Sugar: 7 Fat: 12 Carbohydrates: 35 Fiber: 11 Protein: 11
Author: Linley RichterCategory: DinnerMethod: Stove-topCuisine: American

Keywords: lentil stew

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