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Creamy Sweet Potato Lentil Stew | Can't Stay Out of the Kitchen | this delicious #stew is healthy, #glutenfree & easily #vegan if you substitute coconut milk for the cream. It's hearty, filling and satisfying comfort food that's big on taste & wonderful for winter. #soup #lentils #sweetpotatoes

Creamy Sweet Potato Lentil Stew

Teresa Ambra
Creamy Sweet Potato Lentil Stew is wonderful. This savory, tasty and healthy stew is terrific for cold, winter days when you want a hot meal. Delicious comfort food is made with soaked lentils, sweet potatoes and lots of veggies. This recipe is gluten free and can easily be made vegan by using coconut milk instead of the half-and-half in the ingredients. If you're looking for healthy dinner options, this one is delightful.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 25 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 12
Calories 299 kcal

Equipment

  • 1 large stock pot or Dutch oven
  • 1 mixing bowl or tupperware bowl to soak beans overnight
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 2 cups dry brown lentils soaked in water overnight
  • 3 large sweet potatoes cut in 1/2-inch chunks
  • 2 ribs celery sliced on the diagonal
  • 3 large carrots peeled and thinly sliced
  • 1 large onion diced
  • 3 tbsp. olive oil
  • 2 cloves garlic minced
  • 1/2 cup green bell pepper diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup orange bell pepper diced
  • 1/2 cup yellow bell pepper diced
  • 1 tsp. dried thyme leaves or one heaping tablespoon fresh thyme leaves
  • 1 tsp. dried oregano leaves or one tablespoon fresh oregano leaves
  • 1 tbsp. dried parsley or 1/4 cup fresh parsley
  • 32 oz. container vegetable broth
  • 2 cups half-and-half or substitute coconut milk if trying to keep recipe vegan
  • 1/2 tsp. sea salt
  • 1/3 tsp. ground black pepper

Instructions
 

  • Soak lentils in water for one to two hours or even overnight.
  • Splash olive oil in large Dutch oven or stock pot.
  • Add onion, garlic, celery, carrots and bell peppers and sauté 5-10 minutes, until carrots are somewhat tender.
  • Add vegetable broth, sweet potatoes, parsley, thyme, oregano, salt and pepper.
  • Simmer for approximately 30 minutes.
  • Add drained lentils.
  • Stir to combine and simmer until vegetables are thoroughly cooked--at least 20-30 minutes or so until lentils are tender.
  • Lower heat and stir in half-and-half.
  • Check seasonings.
  • Add salt and pepper to taste.
  • Garnish with fresh thyme leaves or croutons before serving.

Notes

NOTE: It is better to use thinly sliced carrots in this recipe as crinkle-cut fresh carrots take much longer to cook than the other veggies. Either pre-cook the carrots in the microwave, or use thinly sliced carrots.
 
 
NOTE: I like to soak the lentils an hour or more to aid in digestion, but you can omit this step.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 299kcalCarbohydrates: 46gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 180mgPotassium: 834mgFiber: 15gSugar: 8gVitamin A: 15723IUVitamin C: 40mgCalcium: 130mgIron: 4mg
Keyword carrots, gluten free, lentils, main dish, soup, sweet potatoes, vegetable, Vegetarian
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