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Sweet Potatoes Loaded With Lentil Stew

Yields3 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

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)


 3 Medium sweet potatoes
 1 cup Green or brown lentils, dry
 1 Red onion, diced
 3 Celery stalks, chopped
 2 Carrots, chopped
 46 Garlic cloves
 1 cup Mushrooms, sliced
 1 cup Cherry tomatoes, sliced
 0.25 cup Fresh thyme
 0.25 cup Fresh rosemary
 23 Swiss chard, chopped
 1 Lemon, juiced

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


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


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


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


Slice open sweet potato and spoon lentil stew into crevice.

Nutrition Facts

Serving Size 1 potato + 2 cups soup

Servings 3

Amount Per Serving
Calories 385.4
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 80.8g27%

Dietary Fiber 17.1g69%
Protein 18.9g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.