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Sweet Potatoes Loaded With Lentil Stew

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Article written and reviewed by Tara Kemp
Published January 9, 2018
Sweet-Potatoes-Lentil-Stew-900x900

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, and add in delicious sweet potatoes and you're in for a treat! 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.

Sweet-Potatoes-Lentil-Stew-900x900

Sweet Potatoes Loaded With Lentil Stew

Lentil stew has the comfort of warm soup, made extra hearty and filling by the lentil base.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 3
Calories 385.4 kcal

Ingredients
  

  • 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
  • 0.25 cup Fresh thyme
  • 0.25 cup Fresh rosemary
  • 2-3 Swiss chard, chopped
  • 1 Lemon, juiced

Instructions
 

  • 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

Serving: 1gCalories: 385.4kcalCarbohydrates: 80.8gProtein: 18.9gFat: 2gFiber: 17.1g
Tried this recipe?Let us know how it was!
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About the author 

Tara Kemp

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.