One-Pot Lentil and Sweet Potato Stew with Spinach
A hearty, nutritious one-pot stew combining earthy lentils, sweet potatoes, and fresh spinach, simmered in a fragrant tomato broth. This mediterranean-inspired vegan (gluten free) ready in about 55 minutes pairs rinsed dry brown lentils, olive oil, medium, diced yellow 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, rinsed dry brown lentils
- 1 large (about 8 oz), peeled and diced into 1/2-inch cubes sweet potato
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrot
- 4 cloves, minced garlic cloves
- 1 can (14.5 oz), with juices diced tomatoes
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups, washed fresh spinach
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 2 diced carrots, sauté for 5 minutes until softened and translucent.
- Step 2: Add 4 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin to the pot, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed dry brown lentils, 1 large diced sweet potato (1/2-inch cubes), 1 can (14.5 oz) diced tomatoes with juices, and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: 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 has thickened.
- Step 5: Stir in 3 cups fresh spinach and cook an additional 3 minutes until spinach wilts. Adjust seasoning to taste and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lentil and Sweet Potato Stew with Spinach take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lentil and Sweet Potato Stew with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed dry brown lentils from drying out.
Can I substitute ingredients in One-Pot Lentil and Sweet Potato Stew with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lentil and Sweet Potato Stew with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lentil and Sweet Potato Stew with Spinach gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
