This Vegan Sweet Potato Lentil and Kale Stew is hearty, filling, & comforting all while being dairy-free and gluten-free! If you are looking for the best one-pot weeknight dinner, then you have to try this cozy lentil stew!
If you loved my Mushroom Lentil Stew then you have to try this equally as delicious sweet potato stew!
With protein-packed green lentils, soft sweet potatoes, and fragrant spices, this dish is bound to be a Fall & wintertime staple in your home!
Ingredients:
Ingredient & substitution notes:
- Green Lentils: I love using green lentils in this stew but brown lentils can also work.
- The only lentil I don't recommend using is red lentils as they require less cooking time and will get mushy and fall apart vs. holding their shape once cooked.
- Onion: Can be substituted for 2 shallots.
- Vegetable broth: My go-to is to use vegetable bouillon paste mixed with water to make homemade veggie broth. It's super flavorful and much more affordable than a boxed vegetable broth.
- Full-fat coconut milk: There really isn't a great substitute for this as the fat content is higher than other non-dairy milks and it makes this stew extra thick and creamy.
- However, if you are okay with a less thick stew, substituting oat milk or soy milk can work!
How to make sweet potato lentil stew:
Before starting I recommend dicing the onion, mincing the garlic, peeling & dicing the sweet potato, and measuring out all spices and broth so this recipe can come together seamlessly!
Saute onions & garlic
Heat your oil in a large pot or Dutch oven. Then, add the diced onions and minced garlic. Saute in the oil for 2-3 minutes until fragrant.
Add in sweet potatoes & spices
Next, add the diced sweet potatoes, tomato paste, and spices. Stir and cook with the sauteed onions and garlic for another 2 minutes.
Add lentils, veggie broth & simmer covered
Add in the lentils and veggie broth. Stir together and bring to a boil. Then, reduce the heat to a simmer, cover, and cook for about 20 minutes.
Mix in coconut milk & continue cooking
Remove the lid and stir the stew ingredients. Then, pour in the canned coconut milk. Stir and continue cooking uncovered for another 8-10 minutes until the lentils are cooked through.
You will know the lentils are finished cooking when they go from a hard crunchy texture to a soft and chewy texture. Green lentils should never get mushy so that is not the texture we are going for here!
Finish with Kale and lime juice
As a final step add in the chopped kale and lime juice. Continue cooking the sweet potato lentil stew for another 1-2 minutes until the kale wilts, then remove from the heat.
Serve the stew warm as is or add your favorite toppings. I personally love a little fresh cilantro or diced chives on top, but other toppings that can work are vegan creme fraiche or a drizzle of balsamic vinegar!
FAQ & tips:
How should I serve this sweet potato lentil stew?
Personally, I love this stew all on its own! However, it also goes great with a side of my vegan garlic pull-apart bread, vegan garlic naan, or rosemary focaccia. Just dunk the bread right into the stew to enjoy!
How do I store this sweet potato stew?
Leftover stew can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Just reheat in the microwave or in a saucepan on the stovetop until warmed throughout to enjoy!
I can't wait for you to try this hearty & filling Vegan Lentil Sweet Potato Stew! Not only can it be made in one pot, but it's also the perfect gluten-free & dairy-free weeknight dinner. Enjoy!
More hearty lentil dinner recipes you will love:
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Vegan Sweet Potato Lentil Stew
Ingredients
- 2 Tablespoons avocado oil
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 large sweet potato peeled & diced into 1-inch cubes
- 1 Tablespoon tomato paste
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon salt can add more later if needed
- ¼ teaspoon ground black pepper can add more later if needed
- ¾ cup dried green lentils or brown lentils
- 2 ½ cups vegetable broth
- 1 14 oz can full-fat coconut milk
- 3 cups chopped lacinato kale
- 1 Tablespoon lime juice
- fresh cilantro optional, as garnish
Instructions
- Before starting to cook, I recommend dicing the onion, mincing the garlic, peeling & dicing the sweet potato, and measuring out all spices and broth so this recipe can come together seamlessly!
- Add the oil to a large pot or dutch oven and turn on the heat. Once the oil is hot, add in the diced onion & minced garlic and sauté for about 3 minutes until translucent.
- Next, add in the diced sweet potato, tomato paste, and spices including the ginger, turmeric, coriander, cumin, salt, & pepper. Stir and sauté with the onions and garlic for 1-2 minutes.
- Next, add in the dried lentils and toast with the veggies for 1 minute. Then, pour the vegetable broth. Stir together and bring to a boil.
- Reduce the heat to a simmer, cover, and cook for 20 minutes until the lentils are almost cooked through. It's important not to simmer at too high of a heat and to stir the stew every few minutes for the best results.
- Remove the lid and pour in the coconut milk. Stir together and cook the stew uncovered for an additional 8-10 minutes until the lentils are cooked through and the stew has become thicker.
- Once the lentils are cooked through (soft on the inside, chewy on the outside), add in the chopped kale and lime juice. Stir and cook everything together for an additional 2 minutes.
- Remove the sweet potato lentil stew from the heat and serve as is or add your favorite garnishes on top. Enjoy!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- Leftover stew can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Just reheat in the microwave or in a saucepan on the stovetop until warmed throughout to enjoy!
- I recommend serving this dish with a side of vegan garlic pull-apart bread, vegan garlic naan, or rosemary focaccia to dip into the stew!
Deana Brown says
I made this today and it was absolutely amazing! Only difference I made was I added a teaspoon of curry and a teaspoon of mild chili crisp. Thank you so much for sharing this amazing recipe! I’m not vegan but this will be something I make regularly.
Megan says
So glad you liked it, those additions sound perfect!