One-Pot Spiced Lentil Stew with Roasted Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty, comforting lentil stew simmered with aromatic spices and topped with tender roasted sweet potatoes for a satisfying vegetarian meal. This mediterranean-inspired vegan (gluten free) ready in about 55 minutes pairs dry brown lentils, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 dry brown lentils
• 2 medium (about 500g), peeled and cubed into 1-inch pieces sweet potatoes
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet. Roast for 25-30 minutes, turning halfway, until tender and edges caramelize.
2. Step 2: While sweet potatoes roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika to the pot. Cook, stirring, for 1 minute until fragrant.
4. Step 4: Stir in 1 cup dry brown lentils, 1 can (14 oz) diced tomatoes, and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
5. Step 5: Once the stew is ready, stir in the roasted sweet potatoes, gently folding to combine and warm through for 2 minutes.
6. Step 6: Serve the stew garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side to squeeze over individual portions.