THE RECIPE JOURNAL · Main Course
Spicy Sweet Potato Lentil Stew
This hearty stew is a perfect blend of warming spices and wholesome ingredients that will satisfy your cravings on a chilly day. Packed with sweet potatoes and lentils, it’s both comforting and nutritious.
FROM THE KITCHEN • Spicy Sweet Potato Lentil Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil and butter in a large pot over medium heat. Toss in the chopped onion, dukkah, garam masala, and garlic, and cook everything together, stirring now and then, until the onion becomes nice and soft—about 5 minutes. Next, add the sweet potatoes and let them cook until they get a little golden, which should take around 3 to 5 minutes. Pour in the vegetable broth, then stir in the lentils and cilantro. Bring it to a gentle simmer, cover the pot partially, and let it cook until the lentils are tender—this usually takes about 20 to 25 minutes. Once the lentils are ready, throw in the spinach and let it wilt down for another 5 minutes or so. Finish by seasoning with some black pepper to taste, and you’re good to go!
Why you’ll love it
This dish is packed with bold flavors and hearty ingredients that make it both comforting and nutritious. The combination of sweet potatoes and lentils creates a satisfying texture, while the spices add a nice kick that warms you up from the inside out.
How to serve
Serve this stew hot with a side of warm crusty bread or over a bed of fluffy rice. A dollop of yogurt or a sprinkle of fresh cilantro can add a refreshing contrast to the spicy richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen over time. You can also freeze portions for up to 3 months—just thaw and reheat gently on the stove.
