Sweet Potato Lentil Stew

Updated: Apr 13, 2021

Sweet Potato Lentil Stew
General Information
  • Entrees
  • Savory
  • 1 hour 7 minutes
  • Vegan
  • Gluten-Free
  • 4-6 servings


  • Lentils
  • Sweet Potato
    Sweet Potato
  • coconut milk
    coconut milk
  • Garlic
  • Onion
  • Spinach
  • Salt
  • Curry powder
    Curry powder
  • ground cumin
    ground cumin
  • Black Pepper
    Black Pepper
  • Crushed tomatoes
    Crushed tomatoes
  • Water
  • 1 cup of Lentils
  • 1 Sweet Potato (small)
  • 1 cup of Coconut milk
  • 3 cloves of Garlic (minced)
  • 1 Onion (chopped)
  • 1 cup of Spinach (chopped)
  • Salt (to taste)
  • 1 teaspoon of Curry powder
  • 1 teaspoon of Ground cumin
  • 1 teaspoon of Ground Turmeric
  • Black Pepper (to taste)
  • Crushed tomatoes (one 14.5 oz can)
  • 2 cups of Water (or vegetable broth)


This sweet potato lentil stew is packed with flavorful ingredients. It will fill you with quality protein from lentils, complex carbs from sweet potatoes, healthy fats from the milk of coconut, and a bunch of key vitamin and minerals from other wholesome ingredients.

  1. Pierce the sweet potato with a fork, wrap it in aluminum foil, and bake at 450°F (230°C) for 45 minutes to an hour, or until soft. Then set it aside.(45 minutes)
  2. Sauté the onions until translucent. Add the garlic and cook it for another minute.(5 minutes)
  3. Add the cumin, curry powder, turmeric, black pepper, and salt and give everything a stir. Then add the lentils, crushed tomatoes, and water (or vegetable broth). Bring the mixture to a boil, then reduce the heat, and simmer it for about 15 minutes.(15 minutes)
  4. Meanwhile, peel the sweet potato and mash it with a fork.
  5. When lentils are soft, add the coconut milk, mashed sweet potato, and chopped spinach. Give it a stir and cook it for another minute or two. Adjust the seasoning to your liking.(2 minutes)
  6. Serve right away and enjoy!

You can serve your sweet potato lentil stew on its own with a piece of crusty bread. It is also delicious alongside brown rice and topped with avocado, parsley, and a squeeze of lime juice.