This creamy vegan sweet potato lentil stew is the ultimate comfort food. The perfect one-pot recipe for a quick lunch or dinner. Enjoy with gluten-free bread and fresh parsley.
Ingredients and Substitutions
- Sweet Potatoes: If you don’t like sweet potatoes, you can also use butternut squash or normal potatoes.
- Brown Lentils: You can also use red or yellow lentils.
- Kale: Spinach also works well with this recipe.
- Coconut Milk: To make this stew extra creamy.
- Vegetable Broth: As the base for the stew and to add a nice flavour.
- Spices: For this recipe I used yellow curry powder, cumin, turmeric, salt and pepper.
- Onion & Garlic: Because what would a meal be without it?
This sweet potato lentil stew Recipe is:
- Packed with flavour
- Quick and easy to make
- Perfect for meal-prepping!
More vegan lunch and dinner recipes to try:
- Healing Winter Stew
- Cauliflower Tikka Masala
- Red Lentil Bolognese
- One-Pot Lentil Pasta with Kale
- Roasted Vegetable Pasta in Creamy Tomato Sauce
- 3 Ingredient Quinoa Pizza Base with Fried Vegetables
- Creamy One-Pot Sun-Dried Tomato Pasta
- Chili Sin Carne Rice Bowl
If you try this easy vegan sweet potato lentil stew recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Sweet Potato Lentil Stew
- 1 tbsp coconut oil
- 1 onion chopped
- 4 cloves of garlic minced
- 1 tsp cumin
- 2 tbsp yellow curry powder
- 1/2 tsp turmeric
- salt and pepper to taste
- 500 g sweet potatoes peeled and cut into cubes
- 150 g brown lentils
- 500 ml vegetable broth
- 400 ml coconut milk
- 100 g kale chopped, fresh or frozen
- fresh parsley
- chili flakes
- gluten-free bread
- In a large pan, sauté onion and garlic in a little bit of coconut oil for 2-3 minutes. Then add your spices and sauté until fragrant.
- Add the sweet potatoes, brown lentils, vegetable broth and coconut milk and stir to coat. Cover the pan with a lid and bring to a boil. Reduce the heat and let the stew simmer for 20 minutes or until the sweet potatoes are tender.
- Stir in the kale and cook for a further 5 minutes. Season with salt and pepper to taste.
- Serve the stew with fresh parsley and gluten-free bread.
- If you don’t like sweet potato you can also use normal potatoes.