Rich Vegetarian Lentil and Sweet Potato Stew

By Culiora

Creamy vegetarian stew with Puy lentils, roasted sweet potatoes, and spinach in a rich tomato sauce. The dish balances deep sweetness from root vegetables with fresh acidity and warming spices.

• Servings: 4
• Prep time: 15 min
• Cook time: 35 min
• Total time: 50 min

Ingredients

• 2 pcs sweet potatoes, peeled and diced (approx. 2 cm)
• 2 tbsp olive oil
• 1 tsp flaky sea salt
• 1 pcs yellow onion, finely chopped
• 3 cloves garlic cloves, finely chopped
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 tbsp tomato paste
• 2 dl dried Puy lentils or green lentils, rinsed
• 1 can good-quality crushed tomatoes
• 6 dl vegetable broth (water + bouillon cube or stock concentrate)
• 100 g fresh baby spinach
• 1 tbsp freshly squeezed lemon juice
• 1 tsp salt
• 2 pinches freshly ground black pepper
• 1 dl Greek yogurt (or plant-based alternative)

Instructions

1. Preheat the oven to 200°C fan. Toss the diced sweet potatoes with 1 tbsp olive oil and salt on a baking sheet lined with parchment paper. Roast in the middle of the oven for 20–25 minutes until tender with nicely browned edges.
2. Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Sauté the onion for 4–5 minutes until softened without browning. Add the garlic and ginger, and cook for another 1 minute.
3. Add the ground cumin, ground coriander, smoked paprika, and tomato paste. Stir and cook for 1–2 minutes to bring the spices to life.
4. Pour in the rinsed lentils, crushed tomatoes, and vegetable broth. Bring to a boil, lower the heat, and simmer covered for 20–25 minutes, or until the lentils are tender yet retain a slight bite.
5. Fold the roasted sweet potatoes and fresh spinach into the stew. Simmer together for 2–3 minutes until the spinach wilts and the flavors meld.
6. Remove from the heat. Season to taste with lemon juice, salt, and freshly ground black pepper. Top each bowl with a dollop of yogurt before serving.