Best-Kept Secret Lentil & Sweet Potato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply savory, fiber-rich stew featuring roasted sweet potatoes and brown lentils, crafted to be the best comfort food for chilly evenings. This mediterranean-inspired soups ready in about 70 minutes pairs brown lentils, sweet potatoes, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 150g brown lentils
• 300g sweet potatoes
• 2 medium carrots
• 2 celery stalks
• 1 medium onion
• 4 garlic cloves
• 400g canned crushed tomatoes
• 600ml chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme

Instructions

1. Step 1: Preheat oven to 200°C (400°F). Dice 300g sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, salt, and pepper, then roast for 25 minutes until caramelized and tender.
2. Step 2: Finely chop 1 medium onion and 2 medium carrots into 1/4-inch pieces. Mince 4 garlic cloves. Heat 1 tbsp olive oil in a large pot over medium-high heat, add onions, carrots, and celery, and sauté for 8 minutes until softened and fragrant.
3. Step 3: Add 150g rinsed brown lentils, 400g crushed tomatoes, 600ml chicken broth, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
4. Step 4: Stir in roasted sweet potatoes and cook for 5 more minutes until heated through. Adjust salt and pepper to taste.