This hearty lentil and sweet potato stew is a comforting and nourishing meal perfect for any evening. You’ll love how simple it is to prepare, creating a satisfying stew dinner recipe that’s packed with flavor. It’s an ideal warm dish to add to your collection of stew dinner recipes.
Key Ingredients & Substitutions
- Lentils: Use brown or green lentils; red lentils will break down too much.
- Sweet Potatoes: Butternut squash works wonderfully as a substitute.
- Vegetable Broth: Low-sodium is preferred; chicken broth can be used if not strictly vegetarian.
- Diced Tomatoes: Crushed tomatoes can also be used.
- Spinach: Kale is a great alternative.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 medium sweet potatoes, peeled and diced
- 5 ounces fresh spinach
Optional Ingredients:
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 350
- Tools Needed: Large pot or Dutch oven, chopping board, knife
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add Garlic and Herbs
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. This deepens the flavor of your stew dinner.
3. Combine Main Ingredients
Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir everything together.
4. Simmer the Stew
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes. This allows the lentils to start cooking for your stew dinner.
5. Introduce Sweet Potatoes
Add the diced sweet potatoes to the pot. Continue to simmer, covered, for another 10-15 minutes, or until the lentils and sweet potatoes are tender.
6. Stir in Spinach
Remove the pot from the heat. Stir in the fresh spinach until it wilts, which takes just a couple of minutes. Season with salt and pepper to taste, and if desired, garnish with fresh parsley for a vibrant finish to this delicious stew dinner recipe.
Variation Ideas
- Add a pinch of smoked paprika for a smoky depth.
- Include a can of drained and rinsed chickpeas for extra protein.
- Stir in a tablespoon of apple cider vinegar at the end for a bright finish.
- Top with a dollop of plain yogurt or a sprinkle of nutritional yeast.
Storage Instructions
You can store leftover lentil and sweet potato stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of broth if it seems too thick.
Frequently Asked Questions (FAQ)
Can I make this stew in a slow cooker?
Yes, you can combine all ingredients (except spinach) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in spinach at the end.
Do I need to soak the lentils?
No, brown or green lentils do not typically require soaking before cooking. Just rinse them well.
Can I freeze this lentil stew?
Absolutely, this stew freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
How can I make this stew thicker?
For a thicker stew, you can mash some of the sweet potatoes against the side of the pot or simmer it uncovered for a few extra minutes.
Is this recipe gluten-free?
Yes, this hearty lentil and sweet potato stew is naturally gluten-free.
What can I serve with this stew?
Serve your stew dinner with crusty bread, a side salad, or brown rice.