North Wind-Spiced Lentil and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A warming vegan stew featuring earthy lentils and sweet potatoes, infused with aromatic northern spices and served as a comforting bowl. This Middle Eastern-inspired vegan recipe, ready in about 55 minutes, pairs brown lentils, sweet potatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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-inch cubes sweet potatoes
• 1 large, diced yellow onion
• 2 medium, sliced carrots
• 3 minced garlic cloves
• 1 tbsp minced ginger root
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 cinnamon stick
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• for serving lemon wedges

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant, then add 1 large diced yellow onion, 2 sliced medium carrots, 3 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 5 minutes until softened and aromatic.
2. Step 2: Stir in 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1 cinnamon stick, cooking for 1 minute until spices bloom.
3. Step 3: Add 1 cup brown lentils, 2 diced medium sweet potatoes, 4 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils and sweet potatoes are tender and stew thickens, stirring occasionally.
4. Step 4: Remove and discard the cinnamon stick. Adjust seasoning with extra salt if needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing.