Sweet Potato Lentil Stew

Total Time

Prep: 15 min. Cook: 5 hours

Makes

6 servings

Updated: Oct. 13, 2023
I fell in love with the spicy aromas in this sweet potato lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
Sweet Potato Lentil Stew Recipe photo by Taste of Home

Ingredients

  • 1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
  • 1-1/2 cups dried lentils, rinsed
  • 3 medium carrots, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 carton (32 ounces) vegetable broth
  • 1/4 cup minced fresh cilantro

Directions

  1. In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low for 5-6 hours or until the vegetables and lentils are tender. Stir in cilantro.
Sweet Potato Lentil Stew Tips

Can you use other kinds of lentils to make sweet potato lentil stew?

Other lentils can be used when making sweet potato lentil stew, but it’s important to understand a little about the varieties before swapping. Brown lentils are the most common and easiest to find in the grocery store. Green lentils have a cooking time similar to that of brown lentils, so they make a good substitute in this stew. Red lentils have a brief cooking time, so they are not recommended in this slow-cooked recipe. Whichever you choose, there’s no need to soak lentils before cooking. Here are 20 more lentil recipes.

How can you make sweet potato lentil stew your own?

To put your own spin on sweet potato lentil stew, warm it up with Moroccan seasoning (ras el hanout), or add a little kick with cayenne pepper and chili powder.

How long will leftovers of sweet potato lentil stew last?

Store leftover stew in a tightly covered container in the fridge for up to 5 days, or freeze it for up to 3 months.

Here are our top 10 vegetarian recipes.

Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1-1/3 cups: 290 calories, 1g fat (0 saturated fat), 0 cholesterol, 662mg sodium, 58g carbohydrate (16g sugars, 15g fiber), 15g protein.