Cumin-Lentil Stew with Sweet Potato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty, plant-based stew featuring earthy lentils and sweet potatoes simmered in a fragrant cumin-spiced broth with tomatoes and carrots. This vegetarian-inspired soups ready in about 50 minutes pairs brown lentils, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 342 calories and feeds 4, 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

• 1 cup brown lentils
• 2 medium, peeled and diced into 1/2-inch cubes sweet potato
• 3 medium, sliced into 1/4-inch coins carrots
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp cumin seeds
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until softened but not browned.
2. Step 2: Add 1 tsp cumin seeds and stir for 30 seconds until fragrant, then add 1 cup brown lentils, 2 medium diced sweet potatoes, and 3 sliced carrots. Cook for 2 minutes, stirring constantly.
3. Step 3: Pour in 1 can (14 oz) diced tomatoes and 4 cups vegetable broth, bring to a gentle simmer, then cover and cook for 25 minutes until vegetables are tender.
4. Step 4: Stir in 1/4 cup chopped fresh cilantro and season with salt and black pepper to taste. Simmer uncovered for 5 minutes to allow flavors to meld.