Cumin-Spiced Lentil and Sweet Potato Stew
Hearty stew with earthy lentils, sweet potatoes, and warm cumin, simmered to perfection for a comforting bowl. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs rinsed brown lentils, chicken broth, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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, rinsed brown lentils
- 2 cups, peeled and diced into 1/2-inch cubes sweet potatoes
- 3 cups chicken broth
- 1 tsp cumin seeds
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 2 tbsp tomato paste
Instructions
- Step 1: Heat a large pot over medium heat. Add 1 tsp cumin seeds and toast for 1 minute until fragrant, then add 1 medium diced onion and 3 minced garlic cloves. Sauté for 4 minutes until onion is translucent.
- Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute until deep red, then add 1 cup rinsed brown lentils and 2 cups diced sweet potatoes.
- Step 3: Pour in 3 cups chicken broth, bring to a simmer, and cook uncovered for 25 minutes until lentils and potatoes are tender.
- Step 4: Season with salt to taste. Simmer uncovered for 5 more minutes to thicken slightly. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Lentil and Sweet Potato Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Lentil and Sweet Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown lentils from drying out.
Can I substitute ingredients in Cumin-Spiced Lentil and Sweet Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Lentil and Sweet Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Lentil and Sweet Potato Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
