[RECIPE] Lentil and sweet potato stew

Looking for a warm and satisfying meat-free meal option to tide you over until spring?

Try this wholesome recipe to enjoy all the comfort that a hearty stew offers, with a healthful dose of fibre to keep you feeling full and aid digestion.


  • 2 cups lentils
  • 4 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 2 leeks, chopped
  • 4 garlic cloves, finely chopped
  • 2 cups kale, chopped
  • 3 large sweet potatoes, cubed
  • 2 large carrots, sliced
  • 425g chopped tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tsp cumin
  • 1 tsp onion power
  • ¼ tsp cinnamon
  • Salt and freshly ground black pepper to taste

Lentils form part of the legume family with beans, chickpeas, split peas and peanuts. They are rich in fibre, B vitamins, various minerals and phytonutrients, and can provide up to 9g of plant protein per 100g serving.


  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, celery, and leeks. Cook for 4-5 minutes.
  3. Add garlic and cook for another 1-2 minutes.
  4. Stir in the lentils, kale, potatoes, carrots, tomatoes, vegetable broth, water and spices.
  5. Bring to a boil, then cover. Allow to simmer on medium-to-low heat for about 30 minutes or until lentils and vegetables are tender.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

Leave a Reply

Your email address will not be published. Required fields are marked *