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vegan lentil stew

vegan sweet potato, lentil + collard greens stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Tiffany La Forge
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6-8 1x


Delicious, hearty vegan lentil stew that is comforting, filling, and perfect for a chilly night at home. Loaded with veggies, greens, and sweet potato.


  • 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


  1. Heat 3 tablespoons olive oil in a large soup pot.
  2. Add diced onion, carrots, celery, and garlic and cook until softened but not browned (about 7-10 minutes).
  3. 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.
  4. Add broth and water; bring to a simmer.
  5. Add rinsed lentils. Cover and cook for 15 minutes.
  6. At 15 minutes, add diced sweet potatoes.
  7. Cover and cook for 25-30 minutes, until lentils and potato are tender. Add your collard greens the last 5-10 minutes of cooking.
  8. Taste and adjust your seasoning and salt and pepper.
  9. Serve in bowls topped with avocado, fresh squeezed lime, and a drizzle of olive oil.