Why Make This Recipe
Crockpot Sweet Potato & Lentil Stew is a hearty and nutritious meal that is perfect for any time of the year. It is packed with vitamins and minerals from the sweet potatoes, lentils, and vegetables. This stew is not only delicious but also very easy to make. You can set it in the morning, and by dinner time, you’ll have a warm and satisfying meal waiting for you. Plus, it’s a great option for vegetarians and those looking to add more plant-based meals to their diet.
How to Make Crockpot Sweet Potato & Lentil Stew
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried green or brown lentils, rinsed
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups kale, chopped
- Fresh parsley, for garnish
Directions
- In a crockpot, combine the diced sweet potatoes, lentils, onion, carrots, celery, and garlic.
- Add the diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, turmeric, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours, or on high for 4 hours, until the lentils and sweet potatoes are tender.
- About 15 minutes before serving, stir in the chopped kale.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
How to Serve Crockpot Sweet Potato & Lentil Stew
This stew is great on its own, but you can also serve it with crusty bread, over rice, or with a side salad. For an extra touch, sprinkle some additional fresh parsley on top just before serving. It’s a filling meal that everyone will enjoy!
How to Store Crockpot Sweet Potato & Lentil Stew
You can store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the stew. Just place it in a freezer-safe container and it will last for about 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave.
Tips to Make Crockpot Sweet Potato & Lentil Stew
- Make sure to rinse the lentils thoroughly before adding them to the stew. This helps remove any grit or dirt.
- You can add other vegetables like bell peppers or zucchini for more flavor and nutrition.
- Adjust the seasoning according to your taste. If you like it spicy, you can add a pinch of cayenne pepper.
- If you don’t have kale, you can substitute it with spinach or Swiss chard.
Variation
You can easily make this stew your own by adding different spices or vegetables. For instance, you can try adding some ground ginger for a warm flavor or use vegetable broth that’s already flavored with herbs. If you want a creamier texture, you can stir in some coconut milk toward the end of cooking.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just rinse and drain them before adding, and reduce the cooking time.
Is this stew vegan?
Yes, all the ingredients are plant-based, making it a perfect vegan option.
Can I make this stew on the stovetop?
Yes, you can make it on the stovetop by simmering all the ingredients in a large pot for about 30-40 minutes, until the sweet potatoes and lentils are tender.
Crockpot Sweet Potato & Lentil Stew
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and nutritious stew packed with sweet potatoes, lentils, and vegetables, perfect for any time of the year.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried green or brown lentils, rinsed
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups kale, chopped
- Fresh parsley, for garnish
Instructions
- In a crockpot, combine the diced sweet potatoes, lentils, onion, carrots, celery, and garlic.
- Add the diced tomatoes with their juices, vegetable broth, cumin, smoked paprika, turmeric, salt, and pepper. Stir to combine.
- Cover and cook on low for 360-480 minutes (6-8 hours), or on high for 240 minutes (4 hours), until the lentils and sweet potatoes are tender.
- About 15 minutes before serving, stir in the chopped kale.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
Make sure to rinse the lentils thoroughly before adding them to the stew. You can also add other vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 17g
- Protein: 12g
- Cholesterol: 0mg
