One-Pot Smoked Paprika Lentil Stew with Sweet Potato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, one-pot stew with tender lentils, sweet potato, and smoky paprika, perfect for chilly evenings. This one pot (gluten-free, vegetarian) ready in about 50 minutes pairs brown lentils, sweet potato, diced tomatoes 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 rice, quinoa, or a quick salad. 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
• 1 large, peeled and diced into 1/2-inch cubes sweet potato
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 1/2 tsp smoked paprika
• 3 cloves, minced garlic
• 1 medium, finely chopped onion
• 2 tbsp olive oil
• 2 cups, chopped kale
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent and fragrant.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic, stirring constantly to prevent burning.
3. Step 3: Stir in 1 cup brown lentils, 1 1/2 tsp smoked paprika, and 1 can diced tomatoes (with juice), cooking for 2 minutes to meld flavors.
4. Step 4: Add 2 cups chicken broth and 1 large diced sweet potato, bringing to a gentle simmer. Cover and cook for 25 minutes until sweet potato is tender.
5. Step 5: Stir in 2 cups chopped kale and cook uncovered for 5 minutes until kale wilts. Stir in 1 tbsp lemon juice, then taste and adjust seasoning with salt and pepper if needed.