Vegan Lentil Sweet Potato Stew with Kale

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: Vegan, Gluten-Free

This cozy dish is easy to make, full of flavour and the flavours only improve the next day so it can be made ahead of time no problem. Try it for a warming, filling dish on a cool Fall or Winter day.



  • 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 few 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 a few more minutes, stirring.
  3. Add the lentils and broth, cover and simmer for 15-20 minutes.
  4. Add the carrots and sweet potato and simmer uncovered for 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!


  • Serving Size: 1
  • Calories: 263
  • Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 15 g
  • Protein: 12 g

Keywords: easy, winter, Fall, dinner, freezer