Enjoy a bowl of Sweet Potato Lentil Stew with tender lentils, sweet potatoes, and coconut milk, enhanced by basil, ginger, and Thai chilies.
Tender little lentils cozy up so nicely with earthy sweet potatoes and smooth coconut milk. Every mouthful is just bursting with bright basil, ginger, and a hint of Thai chilies. Deliciousness, my friends.
You know I couldn’t help but come up with another 45-minute, one-pot meal, right? While making this stew, the heavenly aroma filled the kitchen, making it hard to resist talking to the food.
I prefer my lentils on the softer side, so I let the dish simmer until they were almost mushy. Ah, perfect. If you like yours a bit firmer, just cook them for less time. I’m always here for you when you need super-obvious cooking advice.
Table of Contents
Reasons to Love This Lentil Stew
- Sweet Potato Lentil Stew is packed with nutrients, making it a healthy and satisfying meal option.
- It’s incredibly easy to make, perfect for busy weeknights.
- This dish is perfect for meal prepping, as it stores and reheats beautifully.
Recipe Ingredients
- Sweet Potato: Naturally sweet and creamy when cooked. It enhances the stew’s richness and adds a sweet contrast.
- Coconut Milk: Rich, creamy, and subtly sweet flavor with a smooth texture.
- Ginger: Spicy and slightly sweet flavor with a warming effect. It adds a zesty kick and aromatic depth.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Consider garnishing with fresh herbs like cilantro or parsley, a sprinkle of toasted coconut flakes, or a dash of lime juice for a zesty touch. Adding a dollop of yogurt or a sprinkle of crushed red pepper flakes provides a delightful contrast in textures.
- Herbs and Spice Variation: Add fresh cilantro for a refreshing brightness, or parsley for a clean, slightly peppery taste. Spices like cumin can add a warm, earthy flavor, while coriander introduces a citrusy note, and curry powder brings a complex, aromatic depth to the stew.
How to Make Sweet Potato Lentil Stew
Step #1: In a large Dutch oven (or other heavy-bottomed pot), heat your butter and oil over medium-high heat. Once your oil is hot, add the onions, chilies, and garlic and cook, stirring frequently, for 2 minutes.
Step #2: Add in your broth, potatoes, and lentils, and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes can be cut with a fork but haven’t turned to mush.
Step #3: Add in the can of tomatoes and the turmeric, then grate your ginger directly into the pot. Let the mixture cook for another 3 minutes or so, then stir in your coconut milk and spinach. Once your spinach is wilted and your dish is heated through, remove from heat and serve over rice. Top with fresh basil.
Expert Tips
- Pre-soak Lentils: Pre-soak the brown lentils for about 30 minutes before cooking to reduce cooking time and ensure they cook evenly.
- Adjust Thickness: If the stew is too thick, add a bit more broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Frequently Asked Questions
Yes, you can substitute brown lentils with red lentils for a faster-cooking option that maintains a similar earthy flavor and hearty texture.
You can add vegetables such as carrots, bell peppers, kale, or zucchini to the Sweet Potato Lentil Stew. These additions can enhance the flavor and nutritional value of the dish.
Storage Info
To store Sweet Potato Lentil Stew, let it cool completely before transferring it to an airtight container. To freeze, place the leftovers in a freezer-safe container for up to 3 months.
When ready to reheat, warm the stew in a pot over medium heat, stirring occasionally, until heated through.
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Sweet Potato Lentil Stew Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup brown lentils - sorted and rinsed
- 4 cups fresh baby spinach leaves
- 4 cups vegetable broth - or chicken broth if you’re into that sort of thing
- 1 large sweet potato - peeled and diced
- 1 tsp. turmeric
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 cloves garlic - minced
- 1/2 onion - thinly sliced
- 14.5 oz can diced tomatoes
- 2 Thai chiles - ribs and seeds removed, minced
- 1 inch of fresh ginger - peeled
- 2/3 cup light coconut milk
- 3 tablespoons fresh basil - roughly chopped
Instructions
- In a large Dutch oven (or other heavy-bottomed pot), heat your butter and oil over medium-high heat. Once your oil is hot, add the onions, chilies, and garlic and cook, stirring frequently, for 2 minutes.
- Add in your broth, potatoes, and lentils, and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes can be cut with a fork but haven’t turned to mush.
- Add in the can of tomatoes and the turmeric, then grate your ginger directly into the pot. Let the mixture cook for another 3 minutes or so, then stir in your coconut milk and spinach. Once your spinach is wilted and your dish is heated through, remove from heat and serve over rice. Top with fresh basil.
NOTES
Nutrition
This recipe was so simple to make and turned out perfectly creamy and delicious!