Hearty Vegetarian Lentil and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A warming stew combining protein-rich lentils and sweet potatoes in a savory tomato broth, perfect for a nourishing vegetarian meal. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs brown lentils, sweet potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 cup, rinsed brown lentils
• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 1 large, diced onion
• 2 medium, peeled and diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks; sauté for 6-7 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 2 diced sweet potatoes, 14 oz canned diced tomatoes with juice, and 4 cups vegetable broth. Stir well, then bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils and sweet potatoes are tender and stew has thickened. Season with 1.5 tsp salt and 1 tsp black pepper.
5. Step 5: Serve hot, garnished with 1/4 cup chopped fresh parsley for a fresh finish.