I created an Earthy Moroccan Sweet Potato Lentil Stew spiced with cumin, coriander and smoked paprika that reimagines Lentils and Sweet Potatoes into a hearty, detoxing, protein-packed, micronutrient-rich bowl with fresh kale and spinach you’ll want on repeat all winter.

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I fell for this Earthy Moroccan Sweet Potato Lentil Stew the first chilly night I made it. The spices, with a hint of cumin, unfold slowly so every spoonful feels layered and kind of surprising, not just predictable.

I like that it’s hearty and bright at once, and it’s become my go to Winter Lentil Stew when the days get short. If you’re into Sweet Potato Stew Recipes that taste like they took longer than they did, this one will make you rethink lentils, promise.

I always mess with the seasonings a little, some days it sings, some days it’s just right.

Ingredients

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Sweet starchy tuber, high in fiber and vitamin A, add natural sweet balance.
Protein rich cooks fast, thickens stew, adds earthy flavor and iron.
Leafy green full of vitamins K C and fiber, gives texture not mushy.
Bright acidity, gives body and umami, packed with lycopene for heart health.
Garlic gives depth, ginger warms the dish and adds spicy brightness.
Healthy fat that carries spices, helps mouthfeel and cooks aromatics gently.
Cuts richness with bright tang, wakes the flavors up and adds vitamin C.
Cumin coriander paprika turmeric cinnamon add warmth smoky sweet complexity in small amounts.

Ingredient Quantities

2 tbsp olive oil

1 large yellow onion diced (about 1 1/2 cups)

3 garlic cloves minced

1 tbsp fresh ginger grated

2 medium sweet potatoes (about 1.5 lb / 700 g) peeled and cut into 1-inch cubes

1 cup red lentils rinsed (about 200 g)

1 can (14 oz / 400 g) diced tomatoes with juices

4 cups vegetable broth (about 960 ml)

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

1/4 to 1/2 tsp cayenne or 1 tsp harissa paste optional

1 1/2 cups chopped kale stems removed (about 100 g)

2 cups fresh spinach (about 60 g)

1 to 2 tsp salt adjust to taste

1/2 tsp freshly ground black pepper

Juice of 1 lemon (about 2 tbsp)

2 tbsp chopped fresh cilantro or parsley

1 tbsp maple syrup or honey optional

How to Make this

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1. Prep everything first: rinse 1 cup red lentils, peel and cut 2 medium sweet potatoes into 1-inch cubes, chop 1 large yellow onion, mince 3 garlic cloves, grate 1 tbsp fresh ginger, remove kale stems and chop 1 1/2 cups kale, measure 2 cups spinach, juice 1 lemon, chop 2 tbsp cilantro or parsley and have spices ready.

2. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt and saute until soft and just starting to brown, about 6 to 8 minutes.

3. Add the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant. Dont let them burn.

4. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon and the 1/4 to 1/2 tsp cayenne (or 1 tsp harissa paste if using). Toast the spices for about 30 seconds to bloom the flavors.

5. Add the sweet potato cubes, the rinsed red lentils, 1 can (14 oz) diced tomatoes with their juices and 4 cups vegetable broth. Give everything a good stir, scrape any browned bits off the bottom, bring to a simmer.

6. Reduce heat to low, cover partially and simmer 18 to 25 minutes until the lentils are soft and sweet potatoes are fork tender. Stir occasionally so nothing sticks. If it gets too thick add a splash more broth, if too thin simmer uncovered to reduce.

7. For creamier texture mash a cup of the stew against the pot with the back of a spoon or use an immersion blender for a few pulses. This makes it silky without losing body.

8. Stir in the chopped kale and spinach and cook 2 to 4 minutes until wilted. Season with 1 to 2 tsp salt (start low and adjust), 1/2 tsp freshly ground black pepper, and the juice of 1 lemon. Add 1 tbsp maple syrup or honey if you want a touch of sweetness to balance the tomatoes.

9. Finish with 2 tbsp chopped cilantro or parsley, taste and tweak seasoning. Serve hot with rice, flatbread or crusty bread. Leftovers keep in the fridge 4 to 5 days or freeze for up to 3 months.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 quart) for sautéing onions and simmering the stew
2. Cutting board and a sharp chef’s knife for chopping sweet potatoes, onion and herbs
3. Vegetable peeler for peeling the sweet potatoes
4. Measuring cups and spoons for lentils, broth and spices
5. Wooden spoon or heatproof spatula for stirring and scraping browned bits
6. Fine-mesh sieve or colander to rinse the red lentils
7. Microplane or fine grater for the ginger, plus a garlic mincer or knife for the garlic
8. Immersion blender or potato masher to make it creamier (optional but handy)
9. Can opener and a ladle for serving, plus storage containers for leftovers

FAQ

Is this stew vegan and gluten free? A: Yes. With vegetable broth and maple syrup instead of honey it's fully vegan and naturally gluten free. Just double check your broth label if you need strict gluten free.

How spicy is it and how do I change the heat? A: It's mildly spiced by default. Start with 1 4th teaspoon cayenne or a small spoon of harissa, taste midway and add more if you want. You can also stir in extra lemon or a spoon of yogurt at the table to calm the heat.

Will the red lentils turn to mush? A: Yes they break down and make the stew creamy, that is the point. If you want more bite use brown or green lentils but plan on cooking 20 to 30 minutes longer and maybe adding more broth.

Can I swap the greens or sweet potato? A: Sure. Baby spinach, chard, or collards work, just add hearty greens earlier so they soften. You can also use butternut squash or regular potatoes but cooking time might change a bit.

How do I thicken or thin the stew? A: To thicken, simmer uncovered to reduce liquid or mash a cup of the stew against the pot rim and stir back in. To thin, stir in extra broth or water a little at a time until you like the texture.

Can I make this ahead or freeze it? A: Yes. Keeps in the fridge for four days and freezes up to three months. Thaw overnight in the fridge then reheat gently on the stove, add a splash of broth if it got too thick in the freezer.

Sweet Potato Lentil Stew Recipe Substitutions and Variations

Sweet potatoes: swap with butternut squash or canned pumpkin, about 1-to-1 by volume — cubes cook the same and keep that sweet, creamy bite.
Red lentils: use split yellow lentils for the same soft, thick texture; brown or green lentils work too but they stay firmer and need longer cooking plus a bit more liquid.
Kale or spinach: substitute Swiss chard, collard greens or frozen spinach; tougher greens like collards should go in earlier so they soften up.
Vegetable broth: use low-sodium chicken broth if you don’t need it vegetarian, or water plus a bouillon cube/paste or a spoon of miso for extra umami — then taste for salt.

Pro Tips

– Toast the spices in the oil until they smell really fragrant, but keep them moving and lower the heat if they start to darken too fast. If they do stick, add a splash of broth or water to loosen the pan and scrape up the brown bits for more flavor.

– Rinse lentils well and check their age. Older lentils take longer to soften, so either cut the sweet potato into slightly smaller cubes or give the stew a few extra minutes if your lentils seem stubborn.

– For a silkier mouthfeel, mash a cup of the stew with the back of a spoon or pulse briefly with an immersion blender. If you want extra creaminess, stir in a few tablespoons of coconut milk or plain yogurt at the end.

– Add the greens in two stages: finely chop tough kale stems and sauté them a little earlier if you like them very soft, but drop the leaves and spinach in at the end so they stay bright and not mushy.

– Taste and tweak only at the end. Finish with lemon juice and then salt so you can balance acidity, saltiness and sweetness. Leftovers will thicken in the fridge, so loosen with broth when reheating and add a little sweetener if the tomatoes taste too sharp.

Sweet Potato Lentil Stew Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

468

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 quart) for sautéing onions and simmering the stew
2. Cutting board and a sharp chef’s knife for chopping sweet potatoes, onion and herbs
3. Vegetable peeler for peeling the sweet potatoes
4. Measuring cups and spoons for lentils, broth and spices
5. Wooden spoon or heatproof spatula for stirring and scraping browned bits
6. Fine-mesh sieve or colander to rinse the red lentils
7. Microplane or fine grater for the ginger, plus a garlic mincer or knife for the garlic
8. Immersion blender or potato masher to make it creamier (optional but handy)
9. Can opener and a ladle for serving, plus storage containers for leftovers

Ingredients

2 tbsp olive oil
1 large yellow onion diced (about 1 1/2 cups)
3 garlic cloves minced
1 tbsp fresh ginger grated
2 medium sweet potatoes (about 1.5 lb / 700 g) peeled and cut into 1-inch cubes
1 cup red lentils rinsed (about 200 g)
1 can (14 oz / 400 g) diced tomatoes with juices
4 cups vegetable broth (about 960 ml)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 to 1/2 tsp cayenne or 1 tsp harissa paste optional
1 1/2 cups chopped kale stems removed (about 100 g)
2 cups fresh spinach (about 60 g)
1 to 2 tsp salt adjust to taste
1/2 tsp freshly ground black pepper
Juice of 1 lemon (about 2 tbsp)
2 tbsp chopped fresh cilantro or parsley
1 tbsp maple syrup or honey optional

Directions

Prep everything first: rinse 1 cup red lentils, peel and cut 2 medium sweet potatoes into 1-inch cubes, chop 1 large yellow onion, mince 3 garlic cloves, grate 1 tbsp fresh ginger, remove kale stems and chop 1 1/2 cups kale, measure 2 cups spinach, juice 1 lemon, chop 2 tbsp cilantro or parsley and have spices ready.
Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt and saute until soft and just starting to brown, about 6 to 8 minutes.
Add the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant. Dont let them burn.
Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon and the 1/4 to 1/2 tsp cayenne (or 1 tsp harissa paste if using). Toast the spices for about 30 seconds to bloom the flavors.
Add the sweet potato cubes, the rinsed red lentils, 1 can (14 oz) diced tomatoes with their juices and 4 cups vegetable broth. Give everything a good stir, scrape any browned bits off the bottom, bring to a simmer.
Reduce heat to low, cover partially and simmer 18 to 25 minutes until the lentils are soft and sweet potatoes are fork tender. Stir occasionally so nothing sticks. If it gets too thick add a splash more broth, if too thin simmer uncovered to reduce.
For creamier texture mash a cup of the stew against the pot with the back of a spoon or use an immersion blender for a few pulses. This makes it silky without losing body.
Stir in the chopped kale and spinach and cook 2 to 4 minutes until wilted. Season with 1 to 2 tsp salt (start low and adjust), 1/2 tsp freshly ground black pepper, and the juice of 1 lemon. Add 1 tbsp maple syrup or honey if you want a touch of sweetness to balance the tomatoes.
Finish with 2 tbsp chopped cilantro or parsley, taste and tweak seasoning. Serve hot with rice, flatbread or crusty bread. Leftovers keep in the fridge 4 to 5 days or freeze for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.