Description
This hearty Vegan Lentil and Sweet Potato Stew is a delicious and nutritious dinner option that’s packed with plant-based protein and rich flavors—perfect for a cozy evening meal.
Ingredients
Scale
- 1 ½ cups dried lentils (green or brown), rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery for 5-7 minutes until softened.
- Add the cumin, smoked paprika, and thyme, cooking for another minute to release the flavors.
- Stir in the diced sweet potatoes, lentils, tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low and cover.
- Simmer for 25-30 minutes until the lentils are tender and the sweet potatoes are cooked through.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve warm with crusty bread or over rice.
Notes
- For extra creaminess, blend a portion of the stew before serving.
- You can substitute red lentils for a quicker-cooking option, though the texture will be softer.
- Add spinach or kale at the end for added greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg