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A colorful array of vegan dinner recipes that are gluten-free, presented beautifully on a dining table.

Hearty Lentil and Roasted Sweet Potato Stew

A comforting and flavorful stew featuring tender lentils, roasted sweet potatoes, and aromatic spices, all simmered in a rich coconut milk broth. Perfect for a hearty meal on a chilly day.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Oven
  • Baking Sheet
  • Large Pot or Dutch Oven

Ingredients
  

Pantry Staples

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red pepper flakes optional, for heat
  • 1 cup brown or green lentils rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 ounce) diced tomatoes undrained
  • 1 can (13.5 ounce) full-fat coconut milk
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari (gluten-free soy sauce)
  • Salt and black pepper to taste

Fresh Produce

  • 2 medium sweet potatoes peeled and diced into 1-inch cubes
  • 1 large carrot peeled and diced
  • 4 cups fresh spinach loosely packed
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Instructions
 

Roasting

  • Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  • Roast for 20-25 minutes until tender and lightly caramelized, then set aside.

Cooking Stew

  • Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat and sauté the chopped onion for 5-7 minutes until soft.
  • Stir in minced garlic, grated ginger, cumin, coriander, turmeric, and red pepper flakes; cook for 1 minute until fragrant.
  • Add rinsed lentils, vegetable broth, diced tomatoes, coconut milk, tomato paste, and tamari to the pot and stir well.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
  • Stir in the diced carrot and continue to simmer for another 10-15 minutes, or until the carrots are tender.
  • Gently stir in the roasted sweet potatoes and fresh spinach; cook for 2-3 minutes until the spinach wilts.

Serving

  • Taste and adjust seasonings as needed with more salt, pepper, or tamari.
  • Ladle the stew into bowls, garnish with fresh chopped cilantro, and serve with a squeeze of fresh lime juice.

Notes

For extra flavor, you can toast the spices briefly before adding the liquids. This stew tastes even better the next day as the flavors meld. Adjust the consistency by adding more vegetable broth if desired.