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Two bowls of sweet potato, lentil and kale stew with a spoon. Blue napkin to left and fresh ginger in top right corner.

Sweet Potato Stew

Becca Harris, RD, MHSc
Naturally gluten-free, dairy-free and vegan.
This hearty stew is packed with plant-based protein and other wholesome ingredients that will keep you full and feeling good.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 144 kcal


  • Large pot
  • Ladle
  • 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.
  • Enjoy!


This stew stays fresh in the fridge for 3-4 days and also keeps well in the freezer for up to 3 months (if it lasts that long!)
Keyword dairy-free, gluten-free, plant-based, soup, vegan