Best-Kept Secret Creamy Vegan Lentil & Sweet Potato Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A velvety, nutrient-dense stew where earthy lentils meet roasted sweet potatoes, creating a dish that's both satisfying and nourishing. This soup recipe (vegan, gluten-free), ready in about 60 minutes, pairs brown lentils, sweet potatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 2 cups, diced 1/2-inch sweet potatoes
• 14 oz can coconut milk
• 3 cups vegetable broth
• 1 medium, diced onion
• 1 cup, sliced carrots
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 tbsp, chopped fresh thyme
• 1/2 tsp salt

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Instructions

1. Step 1: Toss sweet potatoes with 1 tbsp oil, salt, and 1/2 tsp cumin; roast at 400°F (200°C) for 20 minutes until fork-tender and slightly caramelized.
2. Step 2: Sauté onion and carrots in a large pot over medium heat for 5 minutes until softened, then add garlic and remaining cumin; cook 1 minute until fragrant.
3. Step 3: Add lentils, roasted sweet potatoes, broth, and coconut milk; bring to a gentle simmer for 25 minutes until lentils are tender but not mushy.
4. Step 4: Stir in thyme and adjust salt; simmer uncovered for 5 minutes to thicken slightly until sauce coats the back of a spoon.