I have been making this Sweet Potato Stew recipe for YEARS. It is one of my absolute favourites and always leaves me feeling full and satisfied.
I used to avoid lentils as I quite frankly found them “icky”. But have since started a serious relationship with this plant-based protein. Turns out, just like with meat and fish, they don’t taste that great plain. Once I started playing around with recipes and flavours I realized that they are SO much more than mush in a shell.
Canada is also one of the largest producers of lentils worldwide. So if you are a proponent of reducing your carbon footprint, lentils would be one way to go (if you are Canadian, of course).
How to make Sweet Potato Stew
What you’ll need:
- Olive oil
- Fresh tomatoes or a can of diced tomatoes
- Fresh ginger
- Spices: turmeric, cumin, ground coriander, cinnamon, cayenne pepper
- Sweet potatoes
- Vegetable broth
- Dried lentils
First you will heat the oil in a large pot over medium heat. I use a Le Creuset 11L Stockpot, but you do not need to use one that is this large. I use the larger pot for a splash guard, but anything larger than a 5L pot will suffice.
You will add the onion and sauté it for about 3 minutes, then add the ginger and tomatoes and cook the mixture for another 3-4 minutes. Coat the ingredients with the spices and stir over the heat for another 2 minutes.
Next, add the sweet potatoes, lentils and broth (in this order to prevent the broth from splashing). Turn the heat to high and bring it to a boil. Reduce heat to simmer, cover the pot and let it cook for 30 minutes.
After the 30 minutes, add the kale and cook for another 10 minutes. Serve and enjoy!
This recipe does take some time on the stove, but it makes 6 servings. It will easily feed a family and makes for great leftovers.
This stew stays fresh in the fridge for 3-4 days, and I find that it actually tastes better on day 2 after all the flavours set in. This recipe will also keep well in the freezer for up to 3 months (if it lasts that long!)
As always, if you have any questions, comments or substitutions that you have tried, please leave a comment on this post. And don’t forget to rate this recipe – I would love to hear how you enjoyed your Sweet Potato Stew!
Looking for more meals? Try my Pesto Pasta Salad.
Sweet Potato Stew
- Large pot
- Measuring cups / spoons
- 2 tbsp olive oil
- 1 onion, diced
- 2 tomatoes, diced (can sub for a can of diced tomatoes, drained)
- 1 tsp fresh ginger, minced
- 1 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/8-1/4 tsp cayenne pepper (optional)
- 2-3 sweet potatoes, cubed
- 7 cups vegetable broth
- 1 cup lentils (I usually use brown lentils)
- 2-3 handfuls kale, chopped
- Heat oil in a large pot over medium heat. Add onion and sauté for 3 minutes.
- Add ginger and tomatoes and cook for another 3-4 minutes while stirring occasionally.
- Mix in spices, coat the ingredients and stir for 2 minutes.
- Add sweet potatoes, lentils and broth (in this order to prevent broth from splashing). Turn heat to high and bring to a boil. Reduce heat to simmer, cover and let it cook for 30 minutes.
- Add kale and cook for another 10 minutes.
This is a whole meal kind of stew: flavourful, colourful, great variety in textures, and nutrient dense! A good one for work lunch boxes! A keeper in my recipe box!
Thanks, Cathy! I am so glad you enjoyed the stew – it is one of my favourites 🙂