One-Pot Red Lentil and Sweet Potato Stew
A vibrant, fiber-rich stew simmered until sweet potatoes and lentils meld into a velvety texture with warm spices. This american-inspired one pot (vegetarian) ready in about 40 minutes pairs tablespoon olive oil, diced onion, minced 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Red Lentil and Sweet Potato Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Red Lentil and Sweet Potato Stew?
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 tablespoon olive oil from drying out.
Can I substitute ingredients in One-Pot Red Lentil and Sweet Potato Stew?
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 Red Lentil and Sweet Potato Stew 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 Red Lentil and Sweet Potato Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
