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