Description
Hearty and wholesome Sweet Potato Lentil Stew packed with veggies and warm spices — a perfect vegan, gluten-free, healthy comfort food for any night.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
2 large carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 ½ cups dried brown or green lentils, rinsed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 (14.5 oz) can diced tomatoes, undrained
6 cups vegetable broth
1 bay leaf
1 small zucchini, chopped
2 cups chopped spinach or kale
Juice of ½ lemon (optional)
Fresh parsley, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2. Add garlic and cook for another minute, stirring frequently.
3. Stir in lentils, cumin, paprika, thyme, salt, and pepper. Cook for 1-2 minutes to toast the spices.
4. Pour in the diced tomatoes with juices and vegetable broth. Add the bay leaf. Bring to a boil.
5. Reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
6. Add zucchini and cook for another 5-7 minutes.
7. Stir in spinach or kale and cook until wilted, about 2 minutes. Remove bay leaf.
8. Optional: stir in lemon juice for brightness. Adjust seasoning to taste.
Notes
Serve warm with crusty bread or cooked quinoa.
Store leftovers up to 5 days in the fridge or 3 months in the freezer.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop or Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Sweet Potato Lentil Stew, Instant pot soup, vegan stew, gluten free dinner, healthy comfort food