One-Pot Lentil and Sweet Potato Stew with Lemon Zest

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, vegetable-packed stew simmered to tender perfection with a bright citrus finish, ideal for chilly evenings. This Mediterranean-inspired one-pot recipe, ready in about 45 minutes, pairs green lentils, sweet potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 green lentils
• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon lemon zest
• 1/4 cup, chopped fresh dill
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 diced onion, and cook for 5 minutes until translucent and soft, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 cup rinsed green lentils and 2 cups diced sweet potatoes.
3. Step 3: Pour in 1 (14.5 ounce) can diced tomatoes and 4 cups vegetable broth, bring to a gentle simmer, cover, and cook for 25 minutes until sweet potatoes are fork-tender.
4. Step 4: Stir in 1 tablespoon lemon zest, 1/4 cup chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook uncovered for 5 minutes to meld flavors.