Crockpot Lentil and Sweet Potato Stew
A warming and nourishing slow-cooked stew made with earthy lentils, sweet potatoes, and a flavorful tomato-broth base, perfect for meal prep or cozy weeknight dinners.
Ingredients
Main Ingredients
- 1 cup dried lentils, rinsed (brown or green lentils work best)
- 2 medium sweet potatoes, peeled and diced (about 1/2–3/4-inch pieces)
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 14 oz can diced tomatoes (undrained)
- 4 cups vegetable broth (use low-sodium if preferred)
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- to taste Salt and pepper
Garnish
- to taste Fresh parsley, for garnish
Instructions
Preparation
- Rinse 1 cup of lentils under cold water and pick out any debris. Drain well.
- Peel and dice the sweet potatoes into roughly 1/2–3/4-inch cubes.
- Place the lentils, sweet potatoes, chopped onion, sliced carrots, chopped celery, and minced garlic into the slow cooker.
- Pour in the diced tomatoes with their juices and add 4 cups of vegetable broth.
- Stir in 1 teaspoon of cumin and 1 teaspoon of paprika. Season lightly with salt and pepper.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until lentils and sweet potatoes are tender.
- Taste and adjust salt and pepper. If the stew is too thin, remove the lid and cook on high for 15–30 minutes to reduce, or mash a cup of the stew against the side to thicken.
Serving
- Serve warm, sprinkled with chopped fresh parsley.
Notes
This stew is perfect for meal prep, can be frozen, and reheats well. For variations, consider adding spices like ground cinnamon or turmeric for a Moroccan twist, or coconut milk for a creamier texture.