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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 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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