Slow-Cooked Red Lentil and Sweet Potato Stew with Cumin
A comforting, plant-based stew with earthy lentils and sweet potatoes simmered in a fragrant cumin-spiced broth. This indian-inspired soups (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Cook on low for 6-7 hours until lentils and potatoes are tender and broth is thickened.
- Step 3: Stir in 1/2 cup coconut milk and 2 cups packed spinach, cooking for 10 minutes more until spinach wilts.
- Step 4: Stir in 1 lime juiced, adjust salt if needed, and serve hot.
Frequently asked questions
How long does Slow-Cooked Red Lentil and Sweet Potato Stew with Cumin take to make?
Total time is about 440 minutes (20 min prep + 420 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 Slow-Cooked Red Lentil and Sweet Potato Stew with Cumin?
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 red lentils from drying out.
Can I substitute ingredients in Slow-Cooked Red Lentil and Sweet Potato Stew with Cumin?
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 Slow-Cooked Red Lentil and Sweet Potato Stew with Cumin for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Red Lentil and Sweet Potato Stew with Cumin 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
- ★★★★★
So easy to make and so flavorful. My husband even asked for seconds!
- ★★★★★
This stew was perfect for a cold evening. My kids loved the sweet potatoes!
- ★★★★★
Loved the depth of flavor! Made it for a dinner party and everyone asked for the recipe.
