Vegan Lentil and Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty, protein-packed stew blending tender lentils, caramelized sweet potatoes, and aromatic spices, finished with a splash of coconut milk for creaminess. This soups (vegan, vegetarian) ready in about 50 minutes pairs brown lentils, sweet potato, 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
• 1.5 lbs, peeled and diced sweet potato
• 1, diced onion
• 3 cloves, minced garlic
• 2, diced carrot
• 1 can (13.5 oz) coconut milk
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1.5 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and sweet potato. Sauté for 5 minutes until softened.
2. Step 2: Stir in tomato paste, cumin, coriander, turmeric, salt, and pepper. Cook for 2 minutes until fragrant.
3. Step 3: Add lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat to low. Simmer for 30-35 minutes until lentils and sweet potato are tender.
4. Step 4: Taste and adjust seasoning. Serve garnished with fresh cilantro if desired.