This lentil and sweet potato stew with smoked paprika is the kind of cozy, one-pot dinner that checks every box: hearty, budget-friendly, and packed with smoky-sweet flavor. It’s naturally dairy-free, easy to make on a weeknight, and even better the next day.
Why you’ll love this stew
- Big flavor, simple ingredients: Smoked paprika adds that slow-simmered taste without extra effort.
- Filling and balanced: Lentils bring protein and fiber; sweet potatoes add creamy texture and natural sweetness.
- Meal-prep friendly: Holds up well in the fridge and freezer.
- Customizable: Easy to make spicier, greener, or richer depending on what you have.
Ingredients you’ll need
- Olive oil
- Yellow onion, diced
- Carrots, diced
- Celery, diced
- Garlic, minced
- Smoked paprika (the star)
- Ground cumin (optional but recommended)
- Tomato paste for depth
- Brown or green lentils (hold their shape)
- Sweet potatoes, peeled and cubed
- Vegetable broth (or chicken broth)
- Diced tomatoes (canned)
- Bay leaf (optional)
- Salt and black pepper
- Lemon juice or red wine vinegar to finish
- Fresh parsley or cilantro for serving (optional)
How to make lentil and sweet potato stew
This is a straightforward sauté-and-simmer recipe. If you can chop veggies and stir a pot, you’ve got it.
- 1) Sauté aromatics: Warm olive oil in a Dutch oven or large pot. Cook onion, carrots, and celery until softened.
- 2) Bloom the spices: Stir in garlic, smoked paprika, cumin, and tomato paste. Cook briefly until fragrant.
- 3) Simmer: Add lentils, broth, diced tomatoes, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
- 4) Add sweet potatoes: Stir in cubed sweet potatoes and continue simmering until lentils are tender and sweet potatoes are creamy.
- 5) Finish and adjust: Remove bay leaf. Add a squeeze of lemon juice (or a splash of vinegar) to brighten. Taste and adjust salt.
Tips for the best flavor and texture
- Use smoked paprika, not regular: Sweet or hot smoked paprika both work—choose based on your heat preference.
- Don’t overboil: A gentle simmer helps lentils cook evenly and keeps the stew from getting muddy.
- Cut sweet potatoes evenly: Aim for 1/2-inch cubes so they cook at the same pace as the lentils.
- Want it thicker? Mash a cup of the stew with a spoon or potato masher and stir it back in.
- Want it soupier? Add an extra splash of broth near the end.
Easy variations
- Add greens: Stir in baby spinach or chopped kale during the last 2–3 minutes.
- Make it spicy: Add a pinch of red pepper flakes or a chopped chipotle in adobo.
- Add sausage: Brown sliced smoked sausage before the veggies for a heartier, smoky twist.
- Boost the umami: Add a teaspoon of soy sauce or a spoonful of miso (stir miso in off heat).
What to serve with lentil sweet potato stew
- Crusty bread, pita, or warm tortillas
- Simple green salad with a tangy vinaigrette
- Cooked rice, quinoa, or farro
- A dollop of yogurt or sour cream (if not dairy-free)
Storage and reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm on the stovetop over medium-low heat, adding a splash of broth or water as needed.
Quick recipe summary
- Time: About 45 minutes
- Difficulty: Easy
- Best lentils: Brown or green (avoid red lentils if you want distinct lentils)
- Key flavor: Smoked paprika + tomato paste + a bright finish of lemon or vinegar
