If you’re looking for vegetarian comfort food to warm you up this winter, here’s a good place to start.
This sweet potato lentil stew is one of my boyfriend’s favourite Meatless Monday meals, which I obviously find thrilling because it’s one of my favourites to make! It’s hearty in so many ways that you’ll hardly miss the meat component of a typical stew. Its heartiness comes from the lentils, potatoes, and sweet potatoes, of course. But it also gets a huge helping hand from the marinara sauce. That’s right, I use marinara sauce here instead of diced tomatoes. I’ve tried this stew both ways, and the marinara really elevates the flavours of this lentil stew, while also thickening it.
Bonus: This keeps well in the fridge, and makes enough that you’ll be enjoying leftovers for days!
Get the recipe for my marinara sauce here!
- 2 tbsp. olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- ½ tsp. crushed red pepper flakes
- 1 bell pepper (yellow, orange, or red), diced
- 1 russet potato, cubed
- 2 sweet potatoes, cubed
- 1 tbsp. tomato paste
- 1 c. lentils, rinsed
- ½ marinara recipe (about 1.5 cups)
- 2 c. water or stock
- 1 bay leaf
- 2 tsp. Herbes de Provence
- Salt and pepper, to taste
- In a large pot or Dutch oven, heat olive oil over medium heat. Sweat onions with a hint of salt for about 5 minutes, until translucent.
- Add the garlic, peppers, and crushed red pepper flakes, and sauté another 2-3 minutes. Add russet potato and cook for a few minutes before adding the sweet potatoes and tomato paste.
- Stir veggies for a few moments to allow the tomato paste to cook off.
- Add the rinsed lentils and toss gently.
- Cover with marinara sauce and about 2 cups of water. You want enough water or stock to cook the lentils and veggies, but not so much that it'll become soupy. This is a stew, so you want the overall result to be thick.
- Toss in a bay leaf and herbs and simmer for about 30-35 minutes. Season with salt and pepper to taste, and serve!