This healthy lentil sweet potato stew with kale is easy to make in 1-pot with simple ingredients in about 45 minutes. The recipe is vegan, high in protein, and naturally gluten-free.

A bowl of sweet potato lentil stew with kale mixed into it.

Recipe Features

  • quick and easy – with minimal prep and mostly hands-off time, this recipe is easy to whip up any night of the week
  • make in advance – the flavors only improve the next day making this stew great for meal prep
  • dietary-restrictions – this recipe is oil-free, nut-free, gluten-free and vegan

Ingredient Notes

Lentils, garlic, ginger, broth, sweet potato and carrot in bowls on a counter.

The ingredients for this stew are very simple but here are a few things to consider:

  • broth – any vegetable broth or stock works, either liquid, cubes or bouillon powder
  • tomato paste – have extra? freeze it in an ice cube tray for later!
  • kale – any kind of kale works, can be subbed with spinach
  • lentils – I would recommend sticking to green or brown lentils for this recipe, you could use red but it will be more of a mushy dahl-type consistency and the cooking time will be less

How to Make this Recipe

Cook the onion, garlic and ginger in a couple tablespoons of water, broth or oil for about 5 minutes. Stir in the curry powder, salt, ginger and tomato paste and cook for a few more minutes.

Onion, garlic, ginger and tomato paste cooking in a large soup pot on a gas range.

Add the lentils and broth and simmer covered for 15 minutes, then add the carrot and sweet potato and simmer uncovered for another 15-20 minutes until everything is tender and cooked through.

A thick tomato lentil stew cooking on a gas range stove.

Finally, stir in the kale and let it sit for a few minutes to heat through. Then serve and enjoy!

A sweet potato, carrot, lentil stew in a large soup pot.

How should I store this?

The stew will keep in the fridge in a sealed container for up to 5 days or can be frozen for up to 2 months. If freezing or storing for later, let it cool before sealing and storing.

Overhead image of a bowl of sweet potato lentil stew with kale mixed into it.

If you’re enjoying this delicious stew, you might want to try these too:

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A bowl of sweet potato lentil stew with kale mixed into it.

Lentil Sweet Potato Stew with Kale

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 5
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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This vegan lentil stew is easy to make, full of flavor and perfect for meal prep. Enjoy it for a warming, hearty and healthy plant-based meal.


  • 1 medium white or yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, peeled and minced
  • 2 tbsp curry powder
  • 1 tsp sea salt
  • 2 tbsp tomato paste
  • 3/4 cup green lentils, uncooked
  • 3 cups vegetable broth
  • 3 carrots, peeled and chopped
  • 1 large sweet potato, peeled and cubed (approx. 34 cups chopped)
  • 6 cups lightly packed kale, de-stemmed and chopped


  1. Cook the onion and garlic in a 2 tablespoons of water or broth 5 minutes in a large soup pot over medium heat.
  2. Add the curry powder, salt, ginger, tomato paste and cook for 3-4 minutes, stirring often.
  3. Add the lentils and broth, cover and simmer for 15-20 minutes.
  4. Add the carrots and sweet potato and simmer uncovered for another 15-20 minutes or until the carrots and sweet potatoes are easily pierced with a fork.
  5. Stir in the kale, turn off the heat and let sit for a few minutes. If the lentils are soft and most of the liquid is absorbed, it’s ready!
  6. Serve immediately.


Let leftovers cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 5 months.

Kale may be omitted or substituted with spinach if you don’t have any on hand.


  • Serving Size: 1/5th of recipe
  • Calories: 263
  • Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 15 g
  • Protein: 12 g

Keywords: vegan lentil stew, sweet potato lentil stew

UPDATE NOTE: This recipe was originally published on March 20, 2014. It was updated with new photos and text on June 5, 2020.