Cozy Lentil and Sweet Potato Cottage Stew

Why You’ll Love This Recipe

• Thick, cozy, and deeply flavorful, with warming spices and tender lentils in every spoonful.
• Simple pantry ingredients turn into a comforting one-pot dinner that tastes like it simmered all afternoon.
• Packed with fiber, plant-based protein, and veggies, yet still feels like classic cottage-style comfort food.
• Perfect for meal prep: reheats beautifully and freezes well for busy nights.

Grocery List

• Produce: Onion, carrots, celery, garlic, sweet potato, baby spinach or kale (optional), fresh parsley, lemon (optional).
• Dairy: Plain yogurt or sour cream (optional, for serving).
• Pantry: Olive oil, tomato paste, ground cumin, ground coriander, smoked paprika, dried thyme, bay leaf, brown or green lentils, canned diced tomatoes, vegetable broth, fine sea salt, black pepper, red wine vinegar, crusty bread (optional, for serving).

Full Ingredients

For the Stew

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced (about 1½ cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1½ tsp smoked paprika (sweet or hot, to taste)
• ½ tsp dried thyme
• 1 bay leaf
• 1 medium sweet potato (about 14 oz / 400 g), peeled and cut into ½-inch cubes
• 1 cup dry brown or green lentils, picked over and rinsed
• 1 can (14.5 oz / 400 g) diced tomatoes, with their juices
• 4 cups (960 ml) low-sodium vegetable broth
• Up to 1 cup (240 ml) hot water, as needed to adjust thickness
• ¾–1½ tsp fine sea salt, to taste (start with ¾ tsp and adjust)
• ½ tsp freshly ground black pepper, plus more to taste
• 1 tsp red wine vinegar or fresh lemon juice
• 1 cup lightly packed baby spinach or finely chopped kale (optional)

Optional Garnishes & Serving

• 3 tbsp chopped fresh parsley or cilantro
• Plain yogurt or sour cream, for dolloping
• Crusty bread, buttered toast, or warm rolls, for serving

Step-by-Step Instructions

Step 1: Prep your vegetables and lentils

Peel and dice the onion, carrots, and sweet potato. Dice the celery and mince the garlic. Aim for roughly ½-inch pieces for the carrots, celery, and sweet potato so they cook evenly and feel pleasantly chunky in the stew.

Pick over the lentils to remove any small stones or debris, then rinse them under cold running water and drain well. Set everything near the stove so you can add ingredients easily as you cook.

Step 2: Sauté the aromatics for a flavorful base

In a large heavy pot or Dutch oven, heat the olive oil over medium heat for about 1 minute. Add the onion, carrots, celery, and ¼ teaspoon of the salt. Cook, stirring occasionally, for 7–8 minutes, until the vegetables are softened and the onion is translucent but not browned.

Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant. Stir in the tomato paste and cook for another 1–2 minutes, letting it darken slightly; this step deepens the stew’s flavor and gives it a richer, almost slow-cooked taste.

Step 3: Bloom the spices

Sprinkle in the ground cumin, ground coriander, smoked paprika, dried thyme, and the bay leaf. Stir well to coat the vegetables in the spices and tomato paste. Cook for 30–45 seconds, just until the spices smell toasty and aromatic.

Blooming the spices briefly in oil helps unlock their flavor, so do not skip this step, but also take care not to let them scorch. If the pan looks dry, you can add an extra teaspoon of olive oil.

Step 4: Add lentils, sweet potato, and liquids

Add the cubed sweet potato and the rinsed lentils to the pot. Stir to combine with the spiced vegetable mixture. Pour in the diced tomatoes with their juices and the 4 cups of vegetable broth, scraping up any browned bits from the bottom of the pot.

Increase the heat to medium-high and bring the mixture up to a gentle boil. Once it reaches a boil, immediately reduce the heat to low so that the stew maintains a gentle simmer with small, steady bubbles (about 90–95°C / 195–205°F if using an instant-read thermometer).

Step 5: Simmer until thick and tender

Partially cover the pot with a lid, leaving it slightly ajar to let steam escape. Simmer gently for 25–30 minutes, stirring every 5–7 minutes to prevent sticking, until the lentils are tender and the sweet potatoes are soft but still holding their shape.

If the stew becomes thicker than you like before the lentils are fully tender, stir in up to 1 cup hot water, ¼ cup at a time, until you reach your desired consistency. The finished stew should be thick enough to coat the back of a spoon but still spoonable.

Step 6: Finish and adjust seasoning

Once the lentils are tender, remove the lid and check the consistency. For a very thick, cottage-style stew, let it simmer uncovered for an additional 5–10 minutes, stirring occasionally, to reduce and concentrate the flavors. For a looser stew, add a splash of hot water or broth.

Turn the heat to low. Stir in the red wine vinegar or lemon juice to brighten the flavors. Add the remaining salt and black pepper to taste, adjusting slowly until the stew tastes balanced and savory. If you like a touch of sweetness, you can add ½ teaspoon of maple syrup or honey, though it is not required.

Step 7: Add greens (optional) and serve

If using spinach or kale, stir it into the hot stew now. Cook for 1–2 minutes, just until the greens wilt and turn vibrant. Remove the bay leaf and discard.

Ladle the stew into warm bowls. Top with chopped fresh parsley or cilantro and a spoonful of plain yogurt or sour cream, if you enjoy a creamy contrast. Serve hot, ideally with slices of crusty bread or buttered toast for dipping into the thick, spiced lentil and sweet potato goodness.

Pro Tips

• Rinse lentils well: Rinsing removes dust and helps them cook more evenly. No soaking is required for brown or green lentils.
• Cut sweet potatoes evenly: Try to keep the cubes close to ½ inch. Smaller pieces may fall apart; larger pieces may stay a bit firm when the lentils are done.
• Adjust thickness at the end: For an extra-thick stew, lightly mash a few sweet potato cubes and lentils against the side of the pot. For a looser stew, add hot water or broth a splash at a time.
• Salt in layers: Add some salt early to season the vegetables, then adjust again at the very end once the stew has reduced and flavors have concentrated.
• Let it rest: If time allows, let the stew sit off the heat for 10–15 minutes before serving. The flavors meld, and the texture becomes even more velvety.

Variations

• Smoky bean boost: Add 1 cup cooked chickpeas or white beans during the last 10 minutes of simmering for extra body and protein.
• Coconut comfort: Substitute 1 cup of the vegetable broth with 1 cup full-fat coconut milk for a creamy, lightly sweet twist that pairs beautifully with the warm spices.
• Hearty veggie add-ins: Stir in 1 cup frozen peas or corn during the last 5 minutes of cooking for extra color and a subtle sweetness.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors actually improve after a day as the spices meld.

For longer storage, freeze in portions for up to 3 months. Leave a little headspace in containers to allow for expansion. Thaw overnight in the refrigerator or gently reheat from frozen in a covered saucepan over low heat with a splash of water or broth, stirring occasionally, until piping hot.

When reheating, you may need to add a bit of water or broth, as the stew thickens as it sits. Taste and adjust salt, pepper, and a splash of vinegar or lemon juice to refresh the flavors before serving.

Nutrition (per serving)

Approximate values per serving (1 of 4, without optional toppings): about 340 calories; 16 g protein; 8 g fat; 55 g carbohydrates; 15 g dietary fiber; 9 g sugars; 620 mg sodium (will vary based on broth and added salt). This stew is rich in plant-based protein, fiber, beta-carotene from sweet potatoes, and iron from lentils.