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Lentil and Sweet Potato Vegan Stew Recipe

A hearty, nourishing vegan stew featuring protein-packed lentils, tender sweet potatoes, and savory spices that scream “I meal prep now.”
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Olive oil – 1 tbsp
  • Onion chopped – 1 medium
  • Garlic minced – 3 cloves
  • Sweet potatoes peeled, cubed – 2 medium
  • Carrots sliced – 2
  • Brown or green lentils – 1 cup rinsed
  • Diced tomatoes – 1 can 14 oz
  • Vegetable broth – 4 cups
  • Ground cumin – 1 tsp
  • Paprika – ½ tsp
  • Thyme – ½ tsp
  • Salt – to taste
  • Pepper – ¼ tsp
  • Spinach optional – 2 cups fresh
  • Lemon juice – 1 tbsp optional, but do it

Method
 

  1. Sauté base: Heat oil in a soup pot. Cook chopped onion and garlic until soft and fragrant, about 4 minutes.
  2. Add the veg: Toss in sweet potatoes and carrots. Stir for 2–3 minutes while judging how fast time flies.
  3. Build it up: Stir in cumin, paprika, thyme, salt, and pepper. Let it all get cozy.
  4. Pour & simmer: Add lentils, tomatoes, and broth. Bring to a boil. Cover and simmer 30–35 minutes until lentils are soft.
  5. Spinach & finish: Stir in spinach and lemon juice. Cook 2 more minutes. Taste. Feel impressed. Serve hot.

Notes

🍲 Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 13 g
  • Protein: 14 g

🌱 Vitamins & Minerals (Per Serving)

  • Iron: 25%
  • Vitamin A: 160%
  • Vitamin C: 20%
  • Folate: 35%
  • Magnesium: 18%

💡 Notes & Tips

  • Sub kale for spinach if you’re feeling extra green and slightly superior.
  • Add a dash of chili flakes if life needs spicing up (who doesn’t?).
  • Store leftovers in the fridge—flavors get better with time, like you after therapy.
  • Serve with crusty bread or over quinoa if you’re going full Pinterest.
  • Don’t skip the lemon—it wakes everything up, including your soul.