Slow-Cooked Smoky Lentil and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, plant-based stew with earthy lentils, sweet potatoes, and a smoky tomato base. This slow-cooker recipe (vegan), ready in about 60 minutes, pairs brown lentils, sweet potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed brown lentils
• 2 medium, peeled and diced sweet potatoes
• 1 medium, diced onion
• 3 cloves, minced garlic
• 14 oz canned diced tomatoes
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp dried thyme
• 2 cups, chopped kale
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onion until translucent (5 minutes), then add garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in smoked paprika, cumin, and thyme, cooking for 30 seconds to release aromas.
3. Step 3: Add lentils, sweet potatoes, diced tomatoes (with juice), and vegetable broth. Bring to a gentle simmer.
4. Step 4: Cover and cook on low heat for 35-40 minutes, stirring occasionally, until lentils and potatoes are tender.
5. Step 5: Stir in kale and cook uncovered for 5 minutes until kale wilts and brightens in color.
6. Step 6: Adjust seasoning with salt and pepper to taste before serving.