Red Lentil Sweet Potato Stew | Reluctant Entertainer

You’ve heard the saying, Never open the refrigerator when you’re bored.

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Well, lately, as I’ve been cooking more whole foods Vegan recipes, I can say that when I go to the fridge, I’m usually hungry and it’s time for a meal. I’ve told my family, that when I reach for this Red Lentil and Sweet Potato Stew, I know I’m going to be satisfied.

It’s one of my favorite recipes now, even though it does say stew (it’s more like soup) and my family’s, too. In fact when I cook it, I double the recipe so it lasts longer.

Red Lentil and Sweet Potato Stew | Reluctant Entertainer

We’re all reaching for this amazing goodness to put in our bodies!

And I love it when my sons come home from college and I have something healthy already made up.

It for sure helps us all make wiser choices.

So, as promised (for a couple of months on Instagram), here’s the delicious recipe today!

I have the ingredients sitting out on my counter this morning. I am loving cooking with Red Lentils and have been buying them at Trader Joe’s. Can’t wait to go to my fridge and find a big pot waiting for me.

Oh, and this recipe IS company-worthy. I served it at this dinner party. So hearty and fresh.

What do you keep pre-made in your fridge that is a healthy meal to grab when you’re in a hurry?

Red Lentil Sweet Potato Stew | Reluctant Entertainer

Red Lentil Sweet Potato Stew | Reluctant Entertainer
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Red Lentil and Sweet Potato Stew Recipe

Refrigerate stew in an airtight container up to 3 days.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
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  • 2 Tbsp coconut or extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp curry powder
  • 1 diced large onion
  • Coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 Tbsp minced fresh ginger
  • 2 peeled and diced sweet potatoes
  • 1 diced, stemmed, seeded red bell pepper
  • 1 1/2 cups rinsed red lentils
  • 6 cups broth, vegetable or chicken
  • Chopped fresh cilantro


  • Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes.
  • Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes.
  • Add garlic and ginger and cook, stirring, until tender, about 2 minutes.
  • Add sweet potatoes and bell pepper and cook 1 minute.
  • Add lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes.
  • Season with salt and pepper. Top with cilantro before serving.
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