Harissa-Spiced Lentil and Sweet Potato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Hearty stew with slow-cooked lentils, roasted sweet potatoes, and a warming harissa kick. This mediterranean-inspired one pot (vegan) ready in about 55 minutes pairs dried green lentils, medium, diced onion, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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 dried green lentils
• 2 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 medium, diced onion
• 1 medium, diced carrot
• 2 cloves, minced garlic
• 3 cups chicken broth
• 2 tbsp harissa paste
• 1/2 tsp cumin
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 400°F. Toss diced sweet potatoes with 1 tbsp olive oil, salt, and paprika, then spread on a parchment-lined baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and golden.
3. Step 3: Add minced garlic, cumin, and harissa paste, stirring for 1 minute until fragrant.
4. Step 4: Stir in lentils, diced carrots, and chicken broth, bringing to a gentle boil. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
5. Step 5: Stir in roasted sweet potatoes and cook for 5 more minutes to heat through.
6. Step 6: Remove from heat and stir in fresh cilantro before serving.