Earthy Moroccan Sweet Potato Lentil Stew recipe with cumin, coriander and smoked paprika. Hearty, detoxing and loaded with protein and micro nutrients from fresh kale and spinach, this recipe needs to be on repeat all year long.
This wintery lentil stew starts with a base of aromatics, the usual suspects: garlic, onion, carrots and celery. Then you add in lots of deep comforting flavors with a few spices that will all slowly be absorbed into the sweet potatoes and lentils as they simmer away together.
To make it thick and creamy without the addition of any flour and oils, I pureed about a third of it and mixed it all back into the pot. Perfection! Plus our shack smells amazing by the way!
You can get creative and use a mix of lentils and split peas in which case remember to soak the split peas in hot water for a couple of hours before using. I don’t like using the red lentil variety here just because they cook in about 15 minutes and literally turn into mush. If you insist however, just cut back the cooking time and simmer them together with the sweet potatoes from the start.
This Sweet Potato Lentil Stew Is Divine:
One Pot
Detoxing
Easy
Comforting
Hearty & Filling
Nutritious
Dairy & Gluten Free
No Oil
WFBP Vegan.
It also makes great leftovers and reheats well, you might need to add a splash of water or veggie stock to stretch it out to your liking. As it is the case with most soups and stews, I beg to argue this also gets better with time, so make a big batch to have for two, three days of leftovers.
If you want to turn it into more of a lentil soup rather than a stew, simply add more veggie stock and adjust seasonings. It’s magical like that hehe
P.S. If you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it totally makes my day! Xo’s ~ Florentina
Sweet Potato Lentil Stew
Earthy Moroccan Sweet Potato Lentil Stew recipe with cumin, coriander and smoked paprika. Hearty, detoxing and loaded with protein and micro nutrients from fresh kale and spinach, this recipe needs to be on repeat all winter long.
Servings 8 people
Calories 211kcal
Ingredients
- 2 cups organic green or brown lentils
- 1 large sweet potato (cut into small cubes)
- 1/2 yellow onion
- 1 large carrot -diced
- 1 rib celery -diced
- 5 cloves garlic -minced
- 9-10 cups water or veggie stock (low sodium)
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika (sweet or hot)
- 2 tsp onion powder
- 1/2 tsp turmeric
- 1 leaf bay
- 2-3 tbsp red wine vinegar or fresh lime
- 1 pinch red chili flakes (to taste)
- 3-4 cups kale or baby spinach
- sea salt + black pepper to taste
Instructions
- Heat a large pot over medium heat. Add a splash of water and saute the diced onion with a pinch of sea salt until translucent. Stir in the carrot and celery cook a few more minutes until softened.
- Add the garlic and give it a good stir before adding the spices: cumin, smoked paprika, coriander, onion powder, turmeric and bay leaf.
- Meanwhile rinse the lentils then add them into the pot. Cover with the veggie stock or water and bring to a simmer. Cook covered on low flame for 30 minutes.
- Taste and adjust seasonings with sea salt and black paper then add the sweet potatoes to the stew. Cook another 10 to 15 minutes until softened. Discard bay leaf.
- Ladle about 1/3 of the stew into a blender and puree until smooth. Add it back into the pot with the stew and stir to combine. If the stew is too thick for your liking just add more water or veggie stock to stretch it out a bit. Remember to adjust seasonings.
- Add the kale or spinach and cook just a couple of minutes until wilted. Remove from heat and stir in some red wine vinegar or a hit of lime to balance out the flavors. Serve hot with spicy chili flakes on top. Note: If you want to turn it into more of a soup rather than a stew, simply add more veggie stock and adjust seasonings.
Crock Pot Method:
- Add all the ingredients to your crock pot and cook on high for 6 hours or on low for 8 hours. Discard bay leaf, remove about 1/3 of the soup and carefully transfer to a powerful blender. Puree until smooth and add back into the stew. Taste and adjust seasonings with sea salt and black pepper.
Notes
- If you want to make this more of a soup rather than a stew, simply add more veggie stock and adjust seasonings.
Nutrition
Calories: 211kcal | Carbohydrates: 37g | Protein: 14g | Sodium: 47mg | Potassium: 713mg | Fiber: 15g | Sugar: 2g | Vitamin A: 6375IU | Vitamin C: 34.9mg | Calcium: 92mg | Iron: 4.5mg
Red Lentil Stew
Lentil Veggie Loaf
Cucumber Tomato Lentil Salad
This is most definitely the best soup I’ve made this winter. The flavors are on point but what I really love is how filling and hearty this is leaving you completely satisfied after one bowl. Thank you for another fabulous recipe Florentina.
My husband and I lOOOved this stew soup, best yet. I usually make leek and lentil soup but this was so much more flavourful!!
Thank you and I will post it.
Absolutely delicious!!!
I made this as a stew. Last week. I used the slow cooker method. It was amazing. I made enough to freeze for nights when a quick dinner is necessary. I plan to also try it as a soup. 5 stars for this recipe.
Do u use dried lentils or canned?
Dry lentils 🙂
What can I use instead of kale or spinach. Both are too high in oxelates.
You could just omit them or add some swiss chard, collard greens, dandelion greens, mustard greens and even baby arugula.
Do I add the spinach and kale in the beginning, if I’m using a crockpot, or do I add them later? I have all these ingredients and I can’t wait to make it!
At the very end, they just need a few minutes to wilt into the soup.
This soup has all the flavours I love but i am allergic to turmeric. If i leave out the turmeric, will it change the flavour profile?
The flavors are still great without the turmeric so feel free to leave it out.
The instructions don’t say when to add the sweet potatoes?!
Just about 10 minutes before your stew is done, they cook really fast.