This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.

Ali Ramee
EatingWell.com, July 2021

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Credit: Fred Hardy

Recipe Summary test

active:
15 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.

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  • Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.

To make ahead

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts

451 calories; fat 8g; sodium 475mg; carbohydrates 77g; dietary fiber 13g; protein 22g; sugars 9g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 24966IU; potassium 964mg.
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