Healthy, Budget-Friendly Lentil and Sweet Potato Stew

You know what they say, “Fail to plan – then plan to fail.” For that reason, Sundays are for meal planning at my house.

I love a good hearty stew I can cook up on the weekend and enjoy all week or throw in the freezer for a busy weeknight meal. This vegetarian Lentil and Sweet Potato Stew is packed with flavor, fiber, protein and heart-warming goodness. It’s a great alternative to the usual heavy comfort foods we are all craving during these colder months.

Serve this with a beautiful mixed greens salad, and you’ve got a well-balanced lunch or dinner, that’s healthy and budget friendly.

Nutrition Info: Per serving (6 servings)  Calories: 271kcal , Fat: 24.9g, Protein: 5.7g, Carb: 9.7g, Fiber: 2.7g, Sugar: 4.3g, Sodium: 523mg

Lentil and Sweet Potato Stew


  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon red curry powder
  • 1 diced large onion
  • Coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 tablespoons minced fresh ginger
  • 2 peeled and diced sweet potatoes
  • 1 diced (stemmed, seeded) red bell pepper
  • 1 1/2 cups rinsed red lentils
  • 4 cups vegetable broth
  • 2 cups coconut milk
  • Chopped fresh cilantro


  1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes.

  2. Add onion with a few pinches salt and cook, stirring, until tender, about 6 minutes.

  3. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.

  4. Add lentils, vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes.

  5. Season with salt and pepper. Top with cilantro before serving.

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