Smoky Chipotle Lentil Stew with Sweet Potato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty vegetarian stew featuring earthy lentils, roasted sweet potatoes, and a smoky chipotle kick, perfect for chilly evenings. This soups (gluten-free, vegetarian) ready in about 75 minutes pairs brown lentils, sweet potatoes, chopped onions 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 rice, quinoa, or a quick salad. 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 brown lentils
• 2 medium sweet potatoes
• 1 medium chopped onions
• 3 cloves minced garlic
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp smoked paprika
• 2 tbsp diced chipotle peppers
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 400°F. Cut 2 medium sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed brown lentils, 1 can (14 oz) diced tomatoes, 4 cups chicken broth, 1 tsp smoked paprika, and 2 tbsp diced chipotle peppers. Bring to a simmer and cook for 20 minutes until lentils are tender.
4. Step 4: Add roasted sweet potatoes to the pot and stir gently. Simmer uncovered for 10 minutes. Stir in 1/4 cup chopped fresh cilantro just before serving.