Sweet Potato Lentil Stew
Hearty and protein-packed sweet potato lentil stew is ready on the stovetop in 1 hour. It's warm, comforting, and flavorful!
Servings: 8
Ingredients
- 3 tablespoons olive oil
- 1 large sweet potatoes cut into 1/2-inch cubes
- 2 large carrots cut into coins
- 4 medium stalks celery chopped
- 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 dried
- 4 oz. green chiles
- 15 oz. tomato sauce
- 15 oz. diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup water
- 2 teaspoons apple cider vinegar
- 15 oz. white northern beans drained and rinsed
- 4 cups chopped kale
Instructions
- 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.
- Sauté for around 10 minutes. Then, add the rest of the ingredients (except 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, mix in the white beans and kale. 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.
Notes
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Let the stew cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
- Slow Cooker Instructions: Skip sautéing the ingredients and simply add everything to your slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours.
- This recipe was updated on 9/23/19.
Nutrition
Calories: 278kcal | Carbohydrates: 44g | Protein: 14g | Fat: 7g | Fiber: 15g | Sugar: 8g