Lentil Sweet Potato Stew is an easy to prepare hearty meal. Packed with tasty, healthy ingredients making it the perfect dinner any night of the week. Vegan, Vegetarian and Gluten Free.
Alright, so let’s talk stew on the last day of the month and Halloween to boot. Happy Halloween Guys!
And after eating all that candy you’re probably going need some stew to kind of round it all out.
Lentil Sweet Potato Stew is a guilt free tasty treat. It pairs perfect with some muffins or even a salad.
Lentils are something I use frequently in our home. I always have a jar around readily available for a quick meal. So if you’re looking for other ideas for lentils then look here and here.
Not only are they a great source of vegetarian protein but you don’t even have to pre-soak these little babies. I mean…What more can you ask for? Well we won’t get into that one..haha.
But seriously I think of them as my definite stand by. Everyone I’m sure has one. What food is your stand by? You know something you make time and time again because it doesn’t require a lot of time or thought.
Hence on a Monday or any other day that I’m looking for a tasty, healthy meal I’ll usually go to my jar of lentils.
They haven’t failed me yet..
And really if I’ve not convinced you yet here are a few more reasons to try this Lentil Sweet Potato Stew:
- Lentils are a great source of vegetarian protein
- Among many other health benefits including giving you more Energy
- No pre-soak required so a time saver
- Family friendly food you can feel good about serving
- Great served in so many recipes
- Vegan, Vegetarian and Gluten Free
- 1 1/4 cups lentils rinsed
- 2 1/2 cups vegetable broth
- 1 cup water
- 1 onion chopped
- 1 medium/large sweet potato peeled and diced
- 1 medium green bell pepper diced
- 3 small tomatoes diced
- 1/2 tsp. turmeric
- salt & pepper to taste
- 1 tbsp. tomato paste
- 2 tbsp. fresh chopped parsley
- 1 1/2 tbsp. balsamic vinegar
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Place all of the above ingredients in large soup pan or dutch oven reserving balsamic vinegar till the end.
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Bring to boil, then lower heat to medium.
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Cook with lid slightly a jar 30-45 minutes until potatoes can pierce slightly with fork.
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During last couple of minutes of cooking drizzle in vinegar.
Can be kept on warm on stove till ready to eat.
Leftovers can be stored in fridge for up to five days covered.
It looks delicious. So warm, comforting and yummy 🙂 Perfect for fall. Lentil is such a healthy ingredient. And it’s budget friendly. We need more lentil recipes like this. Thanks Stef for sharing. Pinning and sharing!
Thanks Natalie..I’m with you on the lentils..Love, love them. Thanks for sharing my friend 🙂
🙂
I’ve never mixed lentils and sweet potatoes before. Sounds like a very nice texture and flavor addition. Will try.
I never know what to do with lentils. This looks like a yummy start!
Thanks! Hope you enjoy 🙂
Yum… looks so good! I just made lentil soup yesterday and had it for lunch today!
Thanks Rika! Lentil are definitely good so many ways.
This looks perfect for the soup weather we’ve been having!
Luci’s Morsels | fashion. food. frivolity.
Thanks Luci!
This looks delicious!! We eat a lot of sweet potatoes and lentils, so I’m adding this to our “to make” list – I think my toddler will love it!
Thanks! Hope you and your toddler Enjoy 🙂
I absolutely adore lentils! I’ve never had them mixed with sweet potatoes, but the spice blend sounds really delicious!
It really is a great combination and perfect for Fall and Winter months!
yummy, I love lentils and sweet potatoes, they are the perfect pair
One of my new favorite stews 🙂
I love using lentils for many of the reasons you listed! This looks fantastic, I love hearty soups and stews like this in the cooler weather!
Thanks Kim! Same here 🙂
What amazing flavors! This looks like the perfect healthy lunch.
Thanks Michelle!
This looks delicious! I love lentils, especially in the fall!
Thanks Kristine! And lentils are my favorite 🙂