Slow-Cooked Red Lentil and Sweet Potato Stew with Cumin

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A comforting, plant-based stew with earthy lentils and sweet potatoes simmered in a fragrant cumin-spiced broth. This Indian-inspired soup recipe (vegetarian), ready in about 440 minutes, pairs red lentils, sweet potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 6, 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 red lentils
• 2 medium, peeled and diced sweet potatoes
• 1, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp cumin
• 4 cups chicken broth
• 1/2 cup coconut milk
• 2 cups, packed spinach
• 1, juiced lime
• 1/2 tsp salt

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Instructions

1. Step 1: Place 1 cup red lentils, 2 diced medium sweet potatoes, 1 chopped onion, 3 minced garlic cloves, 1 tsp cumin, and 4 cups chicken broth in a slow cooker. Season with 1/2 tsp salt.
2. Step 2: Cook on low for 6-7 hours until lentils and potatoes are tender and broth is thickened.
3. Step 3: Stir in 1/2 cup coconut milk and 2 cups packed spinach, cooking for 10 minutes more until spinach wilts.
4. Step 4: Stir in 1 lime juiced, adjust salt if needed, and serve hot.