This sweet potato stew is unbelievably good! Softened sweet potato and lentils simmer in a ginger, lime, and coconut milk-infused broth for one palate pleasing meal!
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Why You’ll Love My Sweet Potato Stew
- Sweet potatoes take center stage. And I for one can’t get enough sweet potatoes in the fall and winter! They’re naturally sweet, perfectly tender, and soak up all the delicious flavors in this broth.
- It’s a hearty, plant-based meal. In addition to the sweet potatoes, green lentils add protein and fiber, while kale brings a pop of green and even more nutrients.
- The broth is uniquely delicious. The combination of creamy coconut milk with minced garlic, ginger, warming spices, and lime juice is so darn good you’ll want seconds!
If my classic beef stew and lentil soup had a baby, and that baby was born in India, it would be this sweet potato stew. 😂
This amazing pot of goodness is filled with generous chunks of tender sweet potatoes, softened green lentils, and hearty kale all simmered in a flavorful, warming, curry-like broth. And what I love most is that the chunkiness makes it feel like a stew, but the ease of digestion keeps it soup-forward.
The curry-infused broth might remind you of my chickpea curry or coconut curry chicken. But this recipe is more ginger-forward with a little extra kick from the red pepper flakes, which balances the sweetness from the sweet potatoes. Long story short, let’s just call it the most delicious vegetarian stew you’ll ever eat! And honestly, it’s one recipe that I could happily eat day after day.
Sweet Potato Stew Ingredients
- Sweet potatoes: I’m using orange-fleshed sweet potatoes, though you could use any variety, as well as yams.
- Green lentils: I prefer green lentils in this stew as they hold their shape after simmering and are a nice contrast to the orange color in the sweet potatoes. You could use also use brown lentils, which are similar to green lentils in texture, or even red lentils if you’re okay with them breaking down into a softer texture and creamier stew.
- Staple aromatics: Yellow onion, garlic, and fresh ginger give this soup sooo much flavor. Fresh ginger is especially important for it’s bright, slightly peppery warmth. And you guys know I love anything with ginger!
- Spices and seasonings: You’ll use a mix of ground cumin, coriander, turmeric, cinnamon, red pepper flakes, salt, and black pepper.
- Vegetable broth: This creates the base of the stew and provides the cooking liquid for the lentils. If you’re not vegetarian, you could swap in chicken broth as well.
- Coconut milk: Used canned, full-fat coconut milk for the creamiest broth. If you want to save some calories, you could use light coconut milk, but the stew won’t be quite as rich and silky.
- Kale: I always love adding leafy greens to stews, and kale is a wonderful option for fall and winter.
- Lime juice and cilantro: The finishing touches that add freshness and brightness. Lime juice and cilantro are a magical duo!
Find the printable recipe with measurements below
How To Make Sweet Potato Stew
First, cook the onion and spices. Add the onion to your pot and cook for 4 to 5 minutes, until softened. Then, add the garlic, ginger, cumin, salt, coriander, black pepper, turmeric, cinnamon, and red pepper flakes. Stir for another 30 seconds to bloom the spices and get your kitchen smelling sooooooo good.
Second, add the vegetables and liquid. Add the green lentils, sweet potato, vegetable broth, and coconut milk. Bring this blend to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Low, steady heat is best for maintaining those beautiful chunks. By the end, the lentils should be tender and the sweet potatoes are nearly fall-apart soft but still hold their shape.
Lisa’s cooking tip: Do check on the texture at the 25 minute mark, just to make sure you don’t overcook the sweet potatoes or lentils. Nobody likes mushy lentils, and you don’t want this veering into sweet potato soup territory! If you notice that your sweet potatoes are getting a bit too soft for your liking, you can always add them 5 minutes after adding the green lentils on your next batch.
Third, stir in the kale. Let it simmer for another 3 to 4 minutes until wilted. Then, finish it off by stirring in the lime juice and cilantro. Before serving individual bowls, I often garnish each bowl with a bit more chopped cilantro and lime juice, plus a sprinkle of black pepper for that extra kick of flavor!
Stew Adjustment Notes
- If you don’t like coconut milk: You can also use heavy cream for a very creamy and neutral soup base.
- If you don’t like kale: You can also use baby spinach. And really, any of your favorite leafy greens will work!
- Try not to use powdered ginger. This is one recipe that thrives on fresh ingredients. And powdered ginger just doesn’t compare to the bright, zingy flavor of fresh ginger. So grab a knob of fresh ginger! And if you have any leftover ginger you can make my ginger tea, ginger shots, or pickled ginger!
How To Store
I love meal prepping this sweet potato stew! The flavors meld beautifully as it sits and it’s equally, if not more delicious the next day!
- In the fridge: You can store this for 4 to 5 days in an airtight container in the fridge.
- In the freezer: I like to store this in my Weck jars or silicone Souper Cubes tray. If you store it in glass jars, just remember to leave an inch or so of space at the top for expansion. And for the Souper Cubes, I prefer using the 2-cup size for a single-serving portion.
- For reheating: If you froze the soup in a glass jar, let it thaw overnight in the fridge. Then, you can easily microwave it until warmed through. If you froze it in a silicone tray, you can add it to a bowl and microwave it or add it to a pot and reheat on the stovetop.
If you try this sweet potato stew, let me know how it turns out in the comments below! Your review will help other readers in the community. And make sure to try out all of my other sweet potato recipes. For more healthy food inspiration, join my free newsletter here.
Description
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons finely grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 1 cup dried green lentils, rinsed
- 2 pounds sweet potatoes, peeled and diced into 1-inch pieces
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups chopped kale, stems removed (from about 1 bunch)
- 1 lime, juiced (about 2 tablespoons of juice) plus more for garnish
- ¼ cup roughly chopped fresh cilantro, plus more for garnish
Instructions
- Cook the onion and spices. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic, ginger, cumin, salt, coriander, black pepper, turmeric, cinnamon, and red pepper flakes. Stir for another 30 seconds to bloom the spices.
- Add the vegetables and liquid. Add the green lentils, sweet potato, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are nearly fall-apart soft but still hold their shape.
- Add the greens. Stir in the kale and simmer for another 3 to 4 minutes, until wilted.
- Finish it off. Remove from the heat and stir in the lime juice and cilantro.
- Serve. Ladle into bowls and garnish with extra cilantro, a squeeze of fresh lime, and an extra sprinkle of ground black pepper.
Lisa’s Tips
- This makes 5 servings of about 2 cups each.
- This stew is perfectly spiced for me, as written. But, if you’d like it extra spicy, you always can add a drizzle of chili crisp oil on top! This is the same oil I use in my Asian cucumber salad recipe.
- Recipe adapted from The First Mess.
Nutrition
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