One-Pot Red Lentil and Sweet Potato Stew

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

A vibrant, fiber-rich stew simmered until sweet potatoes and lentils meld into a velvety texture with warm spices. This American-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, garlic 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 tablespoon olive oil
• 1, diced onion
• 2 cloves, minced garlic
• 1, diced carrot
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 cup, rinsed red lentils
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 1/2 cup, chopped spinach
• to taste salt
• to taste 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, stirring occasionally, until softened and translucent. Add 2 minced garlic cloves and 1 diced carrot, then cook for 2 more minutes until fragrant.
2. Step 2: Stir in 1 cup rinsed red lentils, 1/2-inch diced sweet potato (about 1 medium), 4 cups vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes, or until lentils are tender and sweet potatoes yield to a fork.
3. Step 3: Discard the bay leaf. Stir in 1/2 cup chopped spinach and cook for 2 minutes, or until wilted and fully incorporated. Season with salt and freshly ground black pepper to taste.