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Spicy Lentil Sweet Potato Stew

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Units Scale
  • 1 tablespoon olive oil
  • 1 cup chopped sweet onion
  • 2 cups sliced multi-colored carrots or orange carrots, about 4 medium
  • pinch of salt and pepper
  • 3 to 4 cloves of finely chopped or minced garlic
  • 2 cups diced sweet potatoes
  • 3 to 4 tablespoon chopped jalapeño, about one large one
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon each dried oregano, basil and thyme
  • 5 cups vegetable stock
  • 2 tablespoon tomato paste
  • 1 cup red lentils
  • For Garnishing
  • fresh cilantro leaves
  • sliced jalapeños
  • sliced avocado


  1. Heat oil in a large stock pot over medium high heat add onions and carrots to pot, season with a pinch of sea salt and black pepper, sauté until onions are soft and translucent.
  2. Add garlic, sweet potatoes, jalapeños and seasonings, sauté until fragrant, about a minute.
  3. Pour in vegetable stock and add tomato paste, stir until paste is completely combined.
  4. Add lentils, stir, bring to a boil over medium heat once boiling, reduce heat to low, cover and simmer until potatoes and lentils are tender about 20 to 25 minutes.
  5. Taste and season with desired amount of salt and pepper.
  6. Serve stew with fresh cilantro sliced avocado and jalapeños.