Jan 09

Sweet Potatoes Loaded With Lentil Stew

By tarakemp

January 9, 2018

Lentil stew has the comfort of warm soup, made extra hearty and filling by the lentil base. The fresh rosemary and thyme in this recipe make it especially aromatic. This is the perfect meal for a chilly evening at home or to serve for guests at a dinner party.

(Photo by Nina Gelbke of Naturally Nina)

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 3 servings


3 Medium sweet potatoes

1 cup Green or brown lentils, dry

1 Red onion, diced

3 Celery stalks, chopped

2 Carrots, chopped

4-6 Garlic cloves

1 cup Mushrooms, sliced

1 cup Cherry tomatoes, sliced

1/4 cup Fresh thyme

1/4 cup Fresh rosemary

2-3 cups Swiss chard, chopped

1 Lemon, juiced


1Preheat oven to 350 degrees. Poke sweet potatoes and bake for 1 hour or until soft.

2In a pot, combine lentils, onion, celery, carrots, and garlic with 4 cups water. Bring to a boil then simmer for approx. 30 minutes.

3Add mushrooms, tomatoes, and spices, and simmer another 7-10 minutes.

4Check to be sure that lentils are soft. Remove from heat. Stir in swiss chard and lemon juice.

5Slice open sweet potato and spoon lentil stew into crevice.


Nutrition Facts

Serving Size1 potato + 2 cups soup
Calories379 kcal
Protein19.3 grams
Total Fat2.0 grams
Total Carbohydrates79.0 grams
Dietary Fiber17.7 grams

About the Author

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.