Nutrient-packed Vegan Red Lentil Stew with sweet potatoes and smoked paprika! It is only 9 healthy ingredients and wonderfully satisfying. (Gluten-free, oil-free.)
Lentils are amazing. They are nutrient-packed, inexpensive, and simple to cook.
Red lentils in particular are especially high in protein. Just one dry cup has about 50 grams.
This simple recipe is similar to my Lentil Spinach Soup, but with the addition of sweet potato, and using red split lentils instead of brown lentils.
When red lentils are cooked, they turn into a softer, thicker, stew-like consistency which is perfect for this cozy dish.
Ingredients for Red Lentil Stew
For this recipe you will need:
- Yellow onion
- Carrot
- Sweet potato
- Garlic cloves
- Canned diced tomatoes: Either regular or fire-roasted.
- Red lentils
- Vegetable broth
- Ground cumin
- Smoked paprika
- Spinach or other greens (optional)
Customizing
Change it up with your own favorite vegetables or what you have on hand. Bell pepper, celery, zucchini, kale, etc. would be great.
You can also stir in other spices to taste such as curry powder, turmeric, herbs, fresh ginger, or chili powder for a different flavor profile.
Serving
- Toppings: Garnish your bowl with a squeeze of lemon juice, lime juice, or fresh cilantro if desired.
- Make it spicy: Add red pepper flakes or cayenne pepper to taste.
Storage
Store leftovers in an airtight container in the refrigerator. We find they keep well for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all lentil recipes or soup recipes.
Red Lentil & Sweet Potato Stew
Ingredients
- 1 yellow onion
- 3 medium carrots
- 1 large sweet potato
- 3-4 cloves garlic
- 15 oz. can diced tomatoes (or fire-roasted)
- 1 1/2 cups red lentils (uncooked)
- 6 cups vegetable broth (or 4 cups broth + 2 cups water)
- 2 tsp. ground cumin
- 1 1/2 tsp. smoked paprika
Optional:
- 1 cup spinach (or other greens) to stir in at the end
Instructions
- Dice onion and carrot.
- In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more liquid as necessary.)
- Meanwhile, mince garlic. Peel and dice sweet potato.
- When onion is translucent, add cumin, paprika, and minced garlic. Stir and sauté 1 minute, adding a touch more liquid if it dries out.
- Add sweet potato to stockpot. Stir and cook 2 minutes.
- Add diced tomatoes and vegetable broth. Rinse and drain lentils well, then add to pot. Stir.
- Bring to a light boil, then cover, and reduce heat to medium-low.
- Lightly simmer for about 20 minutes or until lentils and sweet potatoes are tender. Add roughly chopped spinach (or other greens of choice) during last couple minutes of cooking if desired. Salt/pepper to taste before serving.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this vegan Red Lentil Sweet Potato Stew, also feel free to check out:
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Cathy
This is a winner! The entire family enjoyed this. Thanks!
Kaitlin
That's so great, Cathy! Happy to hear you all enjoyed. Thanks for the kind feedback!
Terri
I've made this many times.....and making it again today. I know it's July 4th, and 90 degrees in Chicago, but, I've been craving this soup. Making it mostly per the recipe - but I added vegan soy-chorizo into the sauteed onions & carrots b/c I had some and thought its smoky flavor would go well with the red lentils. Love all of the Garden Grazer recipes and they are a staple of my cooking!
Kaitlin
Ha! I like your style, Terri. And the soy-chorizo sounds fantastic. Always appreciate your kind reviews - thank you! Hope you've been well and enjoying the summer!
Marie
This recipe is amazing. Sweet and smoky! I made it exactly according to the recipe and I'm thrilled that I have leftovers for lunch. Thanks so much.
Kaitlin
Hi Marie! That's great to hear - hope you enjoyed the leftovers as well. Thanks so much for the very kind feedback!
Amy
Oh my god this was absolutely gorgeous. It looks wonderful, smells wonderful and tastes wonderful. Only change was I added bay leaves. Thank you for a great recipe.
Kaitlin McGinn
Awesome to hear that, Amy. (And great call with the bay leaves!) Thank you so much for giving it a try and sharing your very kind feedback.
Katie
This recipe is fantastic! I keep going for “just one more bowl”! My neighbor grows and gifts me a winter’s supply of sweet potatoes. I can’t wait to run a container of this to him! It’s 5 degrees outside and this soup is warming my heart, and tummy! Refreshing and tasty! This goes in my favorites! Thank You!
Kaitlin McGinn
That's awesome, Katie! Glad you're enjoying it. And I'm loving the neighborly food exchanges - how sweet! Thanks so much for the very kind feedback.
Diane
I haven’t made it yet but can you freeze it.
Kaitlin McGinn
Hi Diane! I personally haven't tried freezing this recipe, but I suspect it would work as bean & lentil soups typically freeze quite well. Hope you enjoy if you give it a try!
Travis
Incredible recipe! Perfect for a fall day. I added red pepper and celery.
Kaitlin McGinn
Great to hear Travis, and excellent additions!
Lisa Merck
Last night, I made this recipe for my daughter and me. Neither one of us has had lentils before. This recipe was easy to make and it was delicious! I know I will be making it again, and probably. more often. Thank you for sharing.
Kaitlin McGinn
Awesome to hear that, Lisa! (And congrats on your first lentil experience!) Thanks so much for your very kind feedback and leaving a recipe rating. Very appreciated. Wishing you and your daughter a most beautiful week!
christyk
Could this be done in a crock pot? This looks delicious!
Kaitlin | The Garden Grazer
Hey Christy! I've never attempted this in a crock pot but my guess is it would do quite well! Would love to hear if you give it a try!
Lori Clapper
I absolutely loved this recipe. Wonderful flavors. So glad I found it and tried it! Thank you for sharing this fabulous dish!
Kaitlin | The Garden Grazer
Thanks for the kind words! Happy you enjoyed.
Byte Me
This is delicious! I used 2 potatoes, 2 cups of lentils and added several extra carrots (because I had extra) and it turned out amazing.
Kaitlin | The Garden Grazer
Wonderful, thanks for sharing!
Tanya
Just made this tonight and it is really yummy! Found your site through Pinterest and excited to try other recipes! Thanks!
Kaitlin | The Garden Grazer
That's so great, Tanya!
Clara
Do you need to soak the lentils beforehand?
Kaitlin | The Garden Grazer
Hi Clara! Nope, I just give them a little rinse and toss them in.
Clara
Thank you! Tried it out and it was delicious!
James
I tried this out today, and loved it! It was simple to prepare, quick to make, and is healthy, to boot! Score #2 from your website, Kaitlin! Thanks.
Kaitlin | The Garden Grazer
So great! Thanks!
Jessica Hessica
I just made this tonight for dinner and my boyfriend and I loved it! It was delicious, filling and healthy! I had never cooked with dry lentils before so I wasn't quite sure what to expect. I followed the recipe except used an Okinawan sweet potato because I live in Hawaii and they're abundant at the farmers market here (and delicious) and subbed bok choy for spinach just because that's what I had on hand. My boyfriend put some Sriracha in his bowl to give it a little kick. I'll definitely be making this recipe again and trying more of your recipes. Thanks!
Kaitlin | The Garden Grazer
That's so great! Congrats on your first lentil cooking experience. So glad you both enjoyed!
Tina Sordini-Chelucci
Can you peel the sweet potatoes?
Kaitlin | The Garden Grazer
Hi Tina! Yes! I always peel mine. I just updated the recipe so that's clear. Thanks for pointing that out!