One-Pot Red Lentil Sweet Potato Stew
One-Pot Red Lentil Sweet Potato Curry- mashed sweet potato and coconut milk give this easy red lentil stew a rich and comforting texture that’s perfect for cool days. (vegan, gluten-free + grain-free)
Greetings from Northern California! It feels nice to be back on the west coast, if only for a short period of time. I still can’t believe that it’s been almost a year since we moved. It seems like it was just yesterday that we were driving down highway one, taking in the majestic beauty of Big Sur one last time.
So far the weather has been just what I’d expect for September. Crisp chilly mornings and pleasant sunny afternoons. These cool days are the first taste of fall which instantly puts me in the mood for cozy sweaters and comforting soups and stews.
I made this Red Lentil Sweet Potato Stew a few weeks ago when we had a cold front come in, right before the hurricane. It was something I had planned to share in October but I was so enamored with the result that I decided to bump it up on the editorial calendar. That ought to tell you how good it is considering I’m a type A who’s pretty strict to sticking with my plans.
What I love so much about this recipe is that, thanks to quick cooking red lentils, it also comes together relatively fast. You do have to bake the sweet potato first but once that’s done, the stew is ready in just 30 minutes. So you can always bake the potato on the weekend then store in the refrigerator for a few days if you’d like to make this a week night meal.
The combination of mashed sweet potato and coconut milk gives this stew a thick and creamy texture that’s plenty satisfying thanks to the protein in the lentils and peas. If you’re thinking, but I hate peas, you can leave them out or substitute a leafy green like spinach or kale.
To top it off, I whipped up a cashew coconut lime cream which adds a nice depth of flavor to the dish. I know not everyone has a high speed blender to puree cashews so I put that in the notes as an optional step. Coconut yogurt with lime zest will have a similar effect so you can always use that in it’s place.
I hope this stew helps keep you warm and cozy on a chilly day. Enjoy!
One-Pot Red Lentil Sweet Potato Stew
Yield: 4 large servings
Prep Time: 10
Cook Time: 20
Total Time: 30
- 1 cup mashed sweet potato (about 1 medium-size potato)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, cored and finely chopped (optional)
- 1 bell pepper, cored and finely chopped
- 2 teaspoons chili powder
- 1 teaspoon curry
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne (optional)
- 1 cup dry red lentils, rinsed
- 1 (14.5) ounce can diced tomatoes
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 1 cup coconut milk (preferably full fat)
- 1 cup frozen peas, defrosted (optional)
- cilantro and cashew coconut lime cream (see notes) for serving
Preheat the oven to 450°F. Place a piece of parchment paper (or foil) on the bottom rack of the oven. Wash and pierce the sweet potato a few times then place on the top rack. Bake for 1 hour or until soft. Set aside until cool enough to handle.
In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and cook for 2-3 minutes. Then add the garlic, pepper, and seasonings (curry, cumin, turmeric, and salt), and continue to cook for 5 more minutes.
Add the rinsed lentils, diced tomatoes with their juices, tomato paste, and vegetable broth. Bring to a boil, reduce to a simmer and cook for 15-20 minutes, just until lentils are tender. Turn heat to low, stir in peas (if using) and coconut milk then cook until heated through.
Once the sweet potato is cool enough to handle, slice down the center and scoop the filling out into a measuring cup. Add 1 cup of the flesh to the pot and stir to combine.
Serve with cashew cream and cilantro, and enjoy!
Leftovers can be stored in the refrigerator for up to 4 days or the freezer for up to 1 month.
To make cashew coconut lime cream, combine the ingredients below in a high speed blender or NutriBullet and blend until smooth. Add more water as needed to thin.
- 1 cup cashews, soaked for 30 minutes in very hot water then drained and rinsed
- juice of 2 limes (1/4 cup)
- 1/4 cup coconut milk
- 1/4 cup water
- salt to taste
Alternatively you can combine coconut yogurt with zest of one lime and use that as a topping.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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This looks so good. The colors of the stew are so vibrant, and the peas give a visual good contrast of color to the stew. This looks nourishing and inviting on a cool, fall day. :)
Thank you so much, Jerilyn! :)
I’ve never been a big lentil fan, but I would try them again to have this! It looks so good. Now we just need for the 90 degree weather to go away so it can feel like fall again. Have fun in CA!
I SO adore NCal…. especially in Sept-October… And this comforting stew is just what I need to warm up on those chilly nights. Just scrumptious Sarah! I absolutely love how red lentils can be used with all the red veggies and they just kinda melt in. Delicious work my dear and enjoy that NCal food and sunshine! xo
Northern California is my favorite!! And I’m so jealous of those cool, crispy mornings— that’s so what I’ve been craving here on the east coast. Lentil soup is one of my go-to fall foods, so I will definitely be keeping this recipe around for when that cool air comes our way :) Have so much fun on the rest of your trip!
I think it will be here before we know it! Fingers crossed. :)
I’m so glad that you got to visit out here again Sarah and it was so nice meeting up with you and Lucy! I’m glad you bumped this up on the editorial calendar because this is something I’ll whip up soon despite the heat! I love these flavors and the dish looks so comforting and delicious. I’ll just crank the A/C!
It was a cool, rainy day in Pittsburgh, PA and this stew hit the spot. First-go at making a cashew cream and my wife and I loved it; provided a zesty contrast to the spice of the stew. We served it with some warm naan that we picked up at the store and added the recipe to our box. This will be a go-to stew for fall and winter.
I’m so happy to hear that you and your wife enjoyed the stew, Matt. It’s one of my favorites too. I’m waiting for the cool weather to come back our way so I can make it again soon! :)
I made this tonight for dinner. I omitted the peas and coconut milk. This was absolutely delicious!! I have quite a bit left over so I will freeze it and save it for another day. I will be making this again for sure!
I’m glad you enjoyed it, Tara! Thank you for the feedback!
What kind of bell peppers did you use in your recipe? the green or red?
I used red but either one will work! :)
I made this tonight. Couldn’t find my huge jar of turmeric (if I were a jar of turmeric, where would I go ….?), so I subbed an extra tsp of curry powder. I used an entire extra ripe jalapeno so it is spicy, but delicious! Definitely will make again. Mmmmm ….
Thanks Linda! I’m so glad you enjoyed it. :)
This recipe is delicious! The flavors are perfectly balanced in my opinion. Making it for the second time in the past few weeks right now. Perfect for this Georgia cold front!
Thanks Sam! I’m hoping we get a break from the cold soon! :)
Thank you for this, I’m excited to try it! Have you ever made this recipe with almond instead of coconut milk?
I haven’t. The coconut milk is much creamier and gives the stew a comforting texture and flavor. I would recommend sticking with it, if possible.
This is delicious! I made it last week and enjoyed it for lunch on several days.
Made it for dinner tonight and it turned out SO GOOD. The sweet potato balances out the warming spices perfectly. I will make again, for sure!
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I just made this for dinner and it was delicious! I skipped the cayenne, but I think I’ll add it next time. A little heat would make this even better!
So glad you enjoyed it! I prefer the little kick too. :)
Making for Turkey day bruch/sustain us while making the big meal. Would love to make ahead of time, would you do anything differently if freezing to reheat?
No, I think it should be fine cooking it the same way. I hope you have a great Thanksgiving!
I made this stew tonight (without the cashew cream) and LOVE it! I followed the recipe but included some fresh cauliflower florets and they were a nice addition. Thanks for a great recipe!
Made a double batch because son is coming home for Christmas! It’s the perfect warming stew out here in snowy Salt Lake. I used tomatoes and jalapenos that I had chopped and frozen from the summer garden. I added just a titch more salt. YUM!
Well sourced ingredients make all the difference. :)
Thank you for the review and Merry Christmas!
This was fantastic! Even my kids willingly ate it! Hearty and healthy. Thank you!
This was so delicious – my boyfriend has a heavy cold so I wanted to make him something wholesome with a bit of spice. He said it was the best thing I’ve ever cooked! We loved it!!
Yay! So glad he enjoyed it. Hope he feels better soon!
I love this recipe, it was so tasty!! But how many calories is in one serving?
I’m so happy you enjoyed it! I’m currently in the process of updating my recipe card to include calorie count. I have over 400 recipes so it is taking me a while, haha! In the meantime there are lots of calorie counters online that you can enter the recipe into.
Hi Sarah I dont like coconut milk can you sugest an alternative which could work in your recepies .
You could use any homemade nut milk or heavy cream if you eat dairy. I say homemade nut milk because then you can make it extra creamy whereas the storebosugh versions will be watered down.
I just made this recipe exactly as instructed but instead topped it with Kite Hill unsweetened yogurt which is pretty thick almost like Greek yogurt, as well as cilantro and chopped green onions. So delicious, comforting, and warming for this time of year, and will be making again for sure! One of the best recipes I’ve tried in a while :)
So glad to hear that! Thank you for the kind review. :)
Made it today it’s so tasty and fast to make! Had it simply with rice. Thank you!
What an unbelievable recipe! I’m new to plant based life and this has been a game changer…so tasty! Sarah, I don’t suppose you know what the Macros look like on this meal?
This is amazing! Have made it 4 times each time slightly differently. (Celery or corn instead of peas, etc). Since we like a little more soup, went ahead and added the whole vegetable broth box. Love the combo of ingredients and spices. Delicious every time.
I made this delicious recipe and was not disappointed! It was so yummy, I didn’t even add the coconut milk and it was even better the next day. I actually had some organic corn chips in the cupboard so I smothered the corn chips with the stew and put some natural yoghurt and coriander on top and I think I fell in love! I think I’ll try adding some more veggies next time like cauliflower and spinach. Thanks so much for the inspiration :)
So easy and so delicious! The cashew lime cream complimented the dish beautifully!
Absolutely delicious recipe. First time I made this and will definitely be adding this to my go to meals. The cashew lime cream was great and complimented the meal so much. I am not usually a fan of coconut milk but decided to follow the recipe for the first time exactly, I am so glad I did. Perfect meal and would definitely be a dinner party winner too. Thank you so much for sharing. Delicious
Can’t remember how I came upon this recipe, but I now make it all. the. time. My husband and I both love it, especially in the colder months. I don’t bother with the cashew cream, because I’m a lazy cook. I also use a whole can of coconut milk because I hate how the remainder always seems to go to waste when I don’t! I serve it with a dollop of plain yogurt on top, and cornbread on the side. Thanks for this easy & amazing go-to meal.
Best red lentil curry I have ever made, beautiful flavours and the potatoes add the perfect sweetness, highly recommend!
Made this last night and it’s SO good. I totally goofed and forgot to add the coconut milk. Was wondering why it was a little dry at the end, so I added more vegetable broth. I’ll have to try it with the coconut milk next time, but it’s SO delicious without it, if you don’t like/don’t have coconut milk just replace with vegetable broth and it’s still delicious!
Looks delicious! I am wondering if it would detract much if I microwaved the sweet potato instead of baking? It would save so much time.
This is such a great recipe!!! One of the best curries I’ve made and I make a lot:) Great flavors and texture! Will definitely make again.
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