Slow-Cooked Lentil and Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, one-pot stew with earthy lentils and sweet potatoes simmered until tender, perfect for chilly evenings. This american-inspired slow cooker ready in about 375 minutes pairs dried brown lentils, large, finely 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 cup dried brown lentils
• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 large, finely diced onion
• 2 cloves, minced garlic
• 4 cups low-sodium vegetable broth
• 1, diced carrot
• 1 stalk, diced celery
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 cup, chopped fresh parsley

Instructions

1. Step 1: In a bowl, combine 1 cup rinsed dried brown lentils, 2 cups diced sweet potatoes, 1 diced onion, 2 minced garlic cloves, 1 diced carrot, 1 diced celery stalk, 1 tsp dried thyme, and 1 bay leaf.
2. Step 2: Add 4 cups low-sodium vegetable broth and 2 tbsp olive oil to a slow cooker, then transfer the lentil mixture into the pot.
3. Step 3: Season with salt and pepper to taste, then cover and cook on low for 6 to 7 hours until lentils and vegetables are tender.
4. Step 4: Remove the bay leaf, stir in 1/2 cup chopped fresh parsley, and adjust seasoning before serving.