This vegan stew is so delicious. It’s exactly what you need on a dreary, snowy, chilly winter night. Plus, it’s incredibly healthy and nutritious.
Sweet potatoes, lentils, and collard greens combine to make something heavenly. Fruity olive oil adds a comforting layer of richness, tons of vegetables pack fiber, and spices such as cumin and turmeric pack punch.
I used organic white Hannah sweet potatoes for this recipe, but you can use any kind you’d like. I particularly like the creaminess of Hannah sweet potatoes, and the fact that they’re not too sweet.
Instead of collard greens, you could use kale or chard. This recipe is low in calories, but high in healthy fats, fiber, vitamin A, and potassium.
I like to top mine with fresh squeezed lime and avocado, but I’ve listed some additional (vegan and non-vegan) topping ideas. Feel free to adjust the seasonings and spices. Like it spicy? Be liberal with the chili flakes, or add jalapeno.
This recipe makes about 6-8 servings, and it keeps nicely for leftovers, although you may have to add a little more water or broth if it thickens too much.
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (or chicken for non-vegetarian)
- 2 cups water
- 1 15-ounce can fire-roasted tomatoes (not drained)
- 1 cup green lentils, rinsed
- 3 medium sweet potatoes, peeled and cubed
- 2 teaspoons cumin
- 1½ teaspoons turmeric
- 1 teaspoon curry powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- 1 bunch collard greens, stem and ribs removed and cut into thin ribbons
- Pinch chili flakes
- Sea salt and pepper, to taste
- Drizzle of olive oil
- Sour cream or Greek yogurt
- Pickled jalapenos
- Shredded cheese
- Tortilla chips
- Heat 3 tablespoons olive oil in a large soup pot.
- Add diced onion, carrots, celery, and garlic and cook until softened but not browned (about 7-10 minutes).
- Add in the entire can of fire-roasted tomatoes, a heavy pinch of sea salt and pepper, cumin, turmeric, oregano, curry, chili flakes, and thyme. Stir.
- Add broth and water; bring to a simmer.
- Add rinsed lentils. Cover and cook for 15 minutes.
- At 15 minutes, add diced sweet potatoes.
- Cover and cook for 25-30 minutes, until lentils and potato are tender. Add your collard greens the last 5-10 minutes of cooking.
- Taste and adjust your seasoning and salt and pepper.
- Serve in bowls topped with avocado, fresh squeezed lime, and a drizzle of olive oil.