Slow-Cooked Spiced Lentil and Sweet Potato Stew
A nourishing stew of lentils and sweet potatoes slowly cooked with warming spices for a cozy, filling meal. This mediterranean-inspired lamb (vegan) ready in about 75 minutes pairs rinsed brown lentils, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 5, 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.
Ingredients
- 1 1/2 cups, rinsed brown lentils
- 2 medium (about 1 lb), peeled and diced into 1-inch cubes sweet potato
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 1 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 4 cups vegetable broth
- 14 oz (1 can) diced tomatoes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped, for garnish fresh cilantro
- for serving lemon wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 1/2 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 3: Add 1 1/2 cups rinsed brown lentils, 2 diced medium sweet potatoes (about 1 lb), 14 oz canned diced tomatoes with juices, and 4 cups vegetable broth.
- Step 4: Bring to a boil, then reduce heat to low and cover partially with lid. Let simmer gently for 50-60 minutes, stirring occasionally, until lentils and sweet potatoes are tender and stew has thickened.
- Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, stirring well.
- Step 6: Ladle stew into bowls and garnish each serving with 1/4 cup chopped fresh cilantro and a wedge of lemon for squeezing.
- Step 7: Serve hot with warm crusty bread or over rice if desired.
Frequently asked questions
How long does Slow-Cooked Spiced Lentil and Sweet Potato Stew take to make?
Total time is about 75 minutes (15 min prep + 60 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 Spiced Lentil and Sweet Potato Stew?
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 rinsed brown lentils from drying out.
Can I substitute ingredients in Slow-Cooked Spiced Lentil and Sweet Potato Stew?
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 Spiced Lentil and Sweet Potato Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Spiced Lentil and Sweet Potato Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my friends and they loved it. The Mediterranean spices really shone through.
- ★★★★★
Perfect for a cold evening. The lentils were cooked to perfection and the lamb was tender.
- ★★★★★
This stew was a hit with my family! The spices were perfect and the sweet potatoes added the right sweetness.
