Soups and stews · Indian · 30 min
Sweet Potato & Lentil Stew with Crusty Bread
- 30 min
- 2–6 servings
- 599 kcal / serving
A hearty, warming stew with soft lentils and chunky sweet potatoes in a spiced tomato broth. It comes together quickly for weeknights, with crusty bread for dipping.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ cupbrown lentils, dried
- 8 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ¾ lbsweet potato
- 1tomato
- 2 sliceswhole grain bread
- ½ mediumyellow onion
- tomatoes
- sweet potatoes
- yellow onions
From the pantry: coriander, ground, cumin, ground, curry powder, salt, turmeric, ground, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · stirring spoon · toaster (optional) · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: lentils · sweet potatoes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ¾ lbsweet potato
- 1tomato
- ½ mediumyellow onion
- tomatoes
- sweet potatoes
- yellow onions
Bakery & bread
- 2 sliceswhole grain bread
Pantry & dry goods
- ¾ cupbrown lentils, dried
- 8 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| brown lentils, dried | ¾ cup | 1 ½ cups | 2 ¼ cups |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| sweet potato | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomato | 1 | 2 | 3 |
| whole grain bread | 2 slices | 4 slices | 6 slices |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Warm a medium saucepan over medium heat and ready the aromatics.
- Peel and dice the onion; peel and mince the garlic and ginger.
- Coat the bottom of the pan with virgin coconut oil, then add the onion and cook until softened, about 3–4 minutes.
- Rinse the lentils under cold water.
- Wash the potatoes and tomatoes; dice the potatoes and tomato.
- Stir in garlic, ginger, cumin, turmeric, curry powder, coriander, and salt, and cook for about a minute to release the flavors.
- Add lentils, potatoes, tomatoes, and broth; bring to a simmer and cook until both lentils and potatoes are tender, 15–20 minutes.
- Toast the bread slices until crisp and ready to serve with the stew.
Two tips
- Prep the onion, garlic, and ginger up to one day ahead to speed up weeknight cooking.
- Leftover stew keeps well in the fridge for 2–3 days; reheat gently and serve with extra crusty bread.
Nutrition per serving
- Calories
- 599 kcal
- Protein
- 28 g
- Carbs
- 103 g
- Fat
- 10 g
- Fiber
- 17 g
- Sodium
- 288 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.