Delicious, hearty vegan lentil stew that is comforting, filling, and perfect for a chilly night at home. Loaded with veggies, greens, and sweet potato.
This vegan lentil 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 Hannahย sweet potatoes, and the fact that they’re not too sweet.
Instead of collard greens, you could use kale or chard. This vegan lentil stewย 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.
Enjoy! ๐
I hope that you enjoy this Vegan Lentil Stew! What are your favorite stew or soup additions? Are you a fan of lentils? Let me know in the comments below!

vegan sweet potato, lentil + collard greens stew
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 6-8 1x
Description
Delicious, hearty vegan lentil stew that is comforting, filling, and perfect for a chilly night at home. Loaded with veggies, greens, and sweet potato.
Ingredients
- 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
- 1 1/2 teaspoons turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1 bunch collard greens, stem and ribs removed and cut into thin ribbons
- Pinch chili flakes
- Sea salt and pepper, to taste
To Serve:
- Avocado
- Lime
- Drizzle of olive oil
Additional Serving Ideas:
- Sour cream or Greek yogurt
- Cilantro
- Pickled jalapenos
- Shredded cheese
- Tortilla chips
Instructions
- 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.
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What is the nutritional information on this recipe. I love it!!
★★★★
This was absolutely delicious!!! The herbs and spices were spot on.
★★★★★
Just made this. Absolutely delicious! Thanks for a great recipe. Great for batch cooking and freezing for later on too.
I can’t eat tomatoes so I used a good dollop of sriracha sauce and added an extra cup of stock. It worked just fine, all the flavours are lovely. Loved the avocado and squeeze of lime too. Yum ๐
★★★★★
I’m so grateful for your comment Kash because I am just about to make this and also can’t eat tomatoes so I’m contemplating a bit of tamarind paste/ tamarind water or a cube of frozen roasted beet and carrot faux tomato sauce I recently made. The recipe as is sounds really delicious and I’m thrilled to have all of the ingredients at hand! Happy cooking ๐
I’d love to try this (and many of your ither delicious recipes), but I am allergic to tomatoes! What can I use instead?
I have found that you can substitute pumpkin puree for tomato in most things!
I just made and LOVE your Vegan Stew recipe!!
We have a group of lovely people who cook soup together (from our own kitchens) every Saturday from 5-6pm ET. We cook in community (via Zoom) and for community (delivering hundreds of quarts of fresh homemade soups to families in need). Would you join us?? be the Guest Chef leading the recipe one upcoming Saturday? Would love to introduce our amazing group to you and your amazing followers ! Also, since we cook over zoom, you could invite all of your followers to join and share in their own communities if they would like! https://www.dokindworks.org/simply-soup-saturdays/ (Join our KINDdemic!!) Thanks for considering and letting me know!
★★★★★
DEEEEEEEELICIOUS!
Hearty, healthy, seasoned perfectly.
Thank you, so glad you liked it!
Very delicious soup! I reduced the garlic and swapped the yellow onion for green onions thrown in at the end with the rest of the greens for a FODMAP friendlier take but otherwise followed the recipe to a t. Very yummy. Usually when I make a meatless dish my other half balks a little, not this time. I made this yesterday and woke up craving left overs this morning. Soup for breakfast anyone? (Seriously, I poached an egg in a bowl of this for breakfast). So good!
★★★★★
Thanks for your review, Kayla! Breakfast soup with a poached egg sounds like a genius idea!
Great flavor! I’m following the eat to live diet so I omitted the oil and salt and it was amazing still! I love that it makes a lot, I look forward to taking it to work all week.
★★★★★
This was awesome!!! I didn’t have the fire roasted tomatoes, but used 1 Cup dehydrated tomatoes in 1 Cup water. Followed everything else. Topped with the lime, olive oil, and avocado. I had just peeled a pomegranate and my husband threw some on top of his for more “color”. I was hesitant to try, but adding the pomegranates bumped it up a notch.
Will definitely make this again! Thank you
★★★★★
Pomegranate in here sounds so unique! So happy you enjoyed the recipe!
After taking one bite of this soup, my meat-eating husband said,โI love that youโve been cooking this way!โ and gobbled it up. This soup has such a tasty, balanced, sweet flavor. Yummy!
★★★★★
Thank you for the thoughtful review, Sharon! So glad that you and your husband enjoyed! ๐
This recipe sounds amazing – I’d love to give it a go one day ๐ very healthy and also a clear easy recipe to follow x
Wonderful recipe!! Would love to try it out. This is super easy and mouth-watering.
★★★★★
This looks so delicious, I think this time of the year is perfect for warm stew. I just need someone to cook for me so I don’t have to.
I’ve been vegetarian most of my life, but have been cutting out more and more dairy. It’s so wonderful to find delicious recipes that make my efforts so much easier. This stew looks like our new go-to for fall.
This soup looks really delicious and healthy. I would love a bowl with some toasted cheese!
This recipe looks yummy! Iโve been looking for more recipes for our meatless Mondayโs!
I love these 3 ingredients but never thought about putting them together on a soup. I’ll try this fall. Thanks for sharing this recipe with us. It sounds delicious
I just made this this with carrots, Swiss chard stems and leaves , no parsnip I didnโt have it so just more of the other veggies . I used just 1/2 cup water I had a leftover of marinara sauce I used that instead of tomatoes the marinara was just about 1/2 cup and vegetable broth . This dish is super good I just added 1 tsp turmeric it was plenty , turmeric can be quite strong . Thanks for a great dish . I served it with some sliced vegan beyond hot Italian sausage super good .
Thank you, Brigitte! So glad you enjoyed it. ๐
This is a great reciepe. It tasted so good. I did use a red onion and for the spices I never really measure, I do it to taste.
Thanks so much, Alicia! So happy you enjoyed. ๐
This soup was fantastic and hearty and the squeeze of lime at the end really brings everything together. Swapped a few things out based on what I had on hand- I used regular white potatoes and red split lentils, which required much less cooking time. Overall, a great vegetable soup.
★★★★★
So glad you enjoyed! Thanks for leaving a review. ๐
This recipe turned out really well and was delicious, with a subtle sweetness that we really enjoyed. And I imagine that it will be even better tomorrow. I left out the oil but otherwise followed the recipe as written – although I forgot the avocado and lime, which I’m sure make it even more delicious. Easy to make and didn’t take long from prep to table. YUM!
★★★★★
Mmm the photos alone warm me up. So hearty and healthy but actually healthy and not filled with sodium like so many other “healthy” stews. Great recipe one that I know will keep me warm through the colder months.
★★★★★