One-Pot Lentil and Sweet Potato Stew with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, one-pot meal featuring earthy lentils and sweet potatoes simmered in a savory herb broth, perfect for chilly evenings. This one pot (gluten-free) ready in about 45 minutes pairs brown lentils, sliced into thin rounds carrots, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 1/2-inch cubes sweet potatoes
• 1 cup, sliced into thin rounds carrots
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 4 cups chicken broth
• 2 tsp, finely chopped fresh rosemary
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add 1 medium chopped onion and cook for 5 minutes until translucent and starting to caramelize, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and 2 tsp chopped rosemary to the pot, stirring for 1 minute until fragrant and the garlic turns golden.
3. Step 3: Stir in 1 cup brown lentils, 2 cups diced sweet potatoes, and 1 cup sliced carrots. Pour in 4 cups chicken broth, add 1/2 tsp salt and 1/4 tsp black pepper, then bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until sweet potatoes are tender and lentils are fully cooked, stirring once halfway through.