This lentil sweet potato stew is hearty, nourishing, full of healthy ingredients, and feels so comforting and grounding. Serve as is or on top of some quinoa for an extra hearty meal.
I was super tempted to write this recipe with a tad more spice since I tend to like a lot of spice, but I make this when I want a more simple, mild tasting meal. If I’m feeling like it needs more at the end, I just sprinkle in a tad more cumin. Fresh parsley, which I add in the end, adds a lot too.
Lentil Sweet Potato Stew
Serves 6 – serve on top of quinoa to stretch out the servings even more
Ingredients
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- 1 super small bunch or 3-4 large ribs/sticks celery, sliced
- 3 large carrots, diced
- 1 extra large sweet potato or about 3 cups, peeled and diced
- 1 cup dried black lentils, soaking prior is always ideal, but at least rinse really well
- 1 heaping TBSP cumin powder
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 tsp sea salt or Himalayan salt
- ground pepper, to taste
- 8 cups water, if you presoak your lentils for a few hours or longer, use 7 cups
- fresh chopped parsley
- optional additional spices that are good in this too, Paprika, Ceylon cinnamon, and a dash of both Ginger & Cayenne
Method
- In a large soup pot or a 5 QT wide deep sauté pan, sauté the onion and garlic until the onion is translucent.
- Now add in the remaining ingredients except for the parsley. I add 1/2 tsp salt here and 1/2 later.
- Bring it to a good boil.
- Now lower the heat to right above medium (I do two notches above, but every stovetop is different). COVER and cook for 30 minutes. A good medium boil, but low enough to be able to cover it.
- At 30 minutes everything should be cooked. Take the cover off, stir it, and lower the heat just a tad. Add in the remaining 1/2 tsp salt and ground pepper to taste. Cook for another 10 minutes with the cover off. It will turn into a thick stew like consistency.
- Stir in a handful of chopped fresh parsley or just top on each serving.
- Season with more cumin, salt, or pepper if desired. ENJOY this nourishing soup! If you want to make this even heartier or stretch out servings, pair it with quinoa. I also top it with diced avocado often as well.
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Lentil Sweet Potato Soup
Ingredients
Method
- In a large soup pot or a 5 QT wide deep sauté pan, sauté the onion and garlic until the onion is translucent.
- Now add in the remaining ingredients except for the parsley. I add 1/2 tsp salt here and 1/2 later.
- Bring it all to a good boil.
- Now lower the heat to right above medium (I do two notches above, but every stovetop is different), COVER, and cook for 30 minutes. A good medium boil, but low enough to be able to cover it.
- AT 30 minutes take the cover off, stir it, and lower the heat just a tad. Add in the remaining 1/2 tsp salt and ground pepper to taste. Cook for another 10 minutes. It will turn into a thick stew like consistency.
- Stir in a handful of chopped fresh parsley or just top on each serving.
- Season with more cumin, salt, or pepper if desired. ENJOY this nourishing soup! If you want to make this even heartier or stretch out servings, pair it with quinoa. I like to top it with avocado as well.
Notes
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