Sweet Potato Stew with Red Lentils & Brown Rice


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5 from 1 vote

Sweet Potato Stew with Red Lentils & Brown Rice

This savory, hearty stew is a true one pot wonder. Spicy ginger adds the perfect flavor to sweet potatoes. Just add a quick salad and you've got a great dinner any night of the week!
Cook Time1 hr
Course: Main Dish, Soups
Cuisine: American
Servings: 10 servings


  • 2 tsp extra virgin olive oil
  • 2 cups onion chopped
  • 2 TB ginger minced
  • 1 TB garlic minced
  • 1 tsp cumin
  • 1 tsp ginger
  • Pinch cayenne pepper
  • 8 cups vegetable broth
  • 1 ½ cup red lentils
  • ¾ cup brown rice
  • 3 cups sweet potato peeled, diced (~2 medium)
  • 2 tsp lemon juice
  • 1 ¼ tsp salt divided
  • 1/8 tsp pepper
  • ¼ cup cilantro minced


  • Heat oil over medium heat in a large stockpot. Cook onion with ½ tsp salt, stirring often, until soft (~7 minutes). Add ginger (dried and fresh), garlic, cumin, and cayenne and cook for 1 minute. Add stock, lentils, and rice. 
  • Bring to a boil and simmer, covered, for 35 minutes. Uncover, stir in sweet potatoes, and cook an additional 15 minutes or until potatoes are done. Stir in lemon juice, remaining ¾ tsp salt, pepper, and cilantro and serve.

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