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This Sweet Potato, Red Lentil, and Peanut Stew is healthy, hearty, and satisfying. It’s a perfect dinner dish – and you only need one pot to make it!
Edit: this post and photos were updated on 10/2019.
There are a few one-word phrases that instantly grab my attention in the recipe world, some of which include:
One-Pot
Easy
30-ish Minutes
Budget-Friendly
…and Sweet Potatoes.
The good news is that this Sweet Potato, Red Lentil, and Peanut Stew hits all of those marks! Plus, all of the ingredients are easily accessible and budget-friendly. I’d be willing to guess you already have most of them in your pantry.
I fondly remember the first time I had a variation of this sweet potato stew. I went to my first-ever vegan festival (in Pittsburgh, PA) and a local restaurant was advertising a “African Peanut Stew.” I had only ever put peanuts on my toast and oatmeal before, and occasionally delved into the savory Pad-Thai world. Intrigued by the concept of a savory peanut soup, I purchased a bowl – and oh boy, was I in love.
So that being said, if you are questioning the combination of peanuts + tomatoes + garlic and ginger, I get you. I’ll admit that it sounds strange, but for some reason it just…works. Really really well, at that.
This Sweet Potato, Red Lentil, & Peanut Stew is inspired by the traditional West-African Peanut Stew, but I’ve definitely put my own twist on it! If you are a long time supporter of From My Bowl, this recipe will look familiar to you! I originally created this recipe using butternut squash and while it was good, decided to swap it out for sweet potatoes. The latter gives a heartier and creamier texture once cooked down, but if you are in a bind either will work.
A Few Final Thoughts:
- The recipe calls for peeled sweet potatoes, but you can also leave them unpeeled if you’d like some extra fiber and some texture in the soup. Just make sure to scrub them really well!
- If you have any leftovers, feel free to freeze them for a later date. I love to make big batches of this and then freeze them for “emergency meals” when I’m in a rush or don’t have time to cook.
- This dish can be eaten on it’s own, but I also love to serve it with brown rice or quinoa. It helps it go a little further and make the meal even more satisfying.
If you’re looking for more sweet potato recipes you’ll also love this Hearty Sweet Potato & Lentil Soup, this Chipotle Sweet Potato Soup, and this One Pot Pumpkin Curry.
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 
Sweet Potato, Red Lentil, and Peanut Stew
This Sweet Potato, Red Lentil, and Peanut Stew is healthy, hearty, and satisfying. It’s a perfect dinner dish – and you only need one pot to make it!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6-8 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 yellow onion, diced
- 1 1/2 tablespoons fresh ginger, peeled and finely grated
- 3–5 cloves garlic, minced
- 1 tablespoon salt-free curry powder
- 1/2 tablespoon cumin
- 1/2 teaspoon cayenne pepper (reduce or omit for less spice)
- 1 6-ounce (170 g) can tomato paste
- 1/3 cup (85 g) natural peanut butter
- 1 28-ounce (790 g) can diced tomatoes
- 2 large sweet potatoes, peeled and cut into 1/2″ cubes (about 5 cups)
- 1 1/2 cups (309 g) dry red lentils, rinsed
- 3 cups (700 ml) vegetable broth
- Salt, to taste
- Optional: fresh cilantro and cooked brown rice, to serve
Instructions
- Bring a large pot to medium heat and add a splash of water or neutral cooking oil. Add the onion to the pot and sauté for 3 to 5 minutes, until translucent. Add the ginger and garlic to the pot and cook for an additional 1 to 2 minutes, until fragrant. Stir in the curry powder, cumin, and cayenne and cook for 1 to 2 minutes more.
- Stir the tomato paste and peanut butter into the mixture; once dissolved, add the diced tomatoes, sweet potatoes, red lentils, and vegetable broth. Bring to a boil over high heat, then cover and simmer over low-medium heat for 15-20 minutes, until the lentils have fully cooked.
- Ladle into bowls and top with fresh cilantro; serve warm. Store any leftovers in the fridge for up to one week, or the freezer for up to two months.
Notes
To cook this in an Instant Pot: With the iPot in the sauté setting, add a splash of water to the pot with the ginger, garlic, and onion. Sauté until translucent, then add the Spices and cook for another 1-2 minutes. Add all of the remaining ingredients to the pot, seal it, and cook on Manual HIGH for 15-18 minutes.
Keywords: Sweet potato stew, sweet potato peanut stew, vegan peanut stew, west african peanut stew, red lentil stew, vegan peanut stew
I just made this and it is soooo good! I used japanese sweet potatoes. Thank you for the great recipe!
★★★★★
Yum! Japanese Sweet Potatoes are one of my favorites 🙂
Really tasty meal!! One of the biggest meat eaters in my family (yeah…I have them) took a big bowl, and extra two helpings!!!
Thank you so much! The only substitution was a habanero pepper (from my garden) instead of the cayenne powder. YUM!
★★★★★
That’s amazing Alina! And I bet it tasted so good with that habanero!
It did! It needs it 🙂 Otherwise I want to add cinnamon and serve it after the main dish 😉
Hello! I usually never leave comments, but I just made your Sweet Potato, Red Lentil and Peanut Stew in my Instant Pot! It turned out so amazing! My teens loved it as well! Thank you for your awesome recipes!
★★★★★
Thanks for the positive feedback, Diana! I’m glad your family enjoyed it
Do you think I could make this in an Instant Pot? Any suggestions for time/temp?
Hi Kaitlyn, yes! As I commented on someone else’s post who asked the same question, “Basically all you need to do is sautee the veggies in the pot per the instructions, then when it comes time to add the lentils, mix everything together and cook on Manual HI for 15-18 minutes. Let me know if you have any questions!”
Hiya! I forgot to buy peanut butter, but will do that later on the day. Do you think I can make the curry beforehand and stir in the peanut butter at the end?
Yes, that should work! The flavors may not blend together as nicely though
Can i sub something for red curry paste? Currently have an opened package of red curry paste in my fridge and I’d like to use it asap but also want to make this recipe as it looks delicious!
love from The Netherlands
Hi Dana, I have never made this recipe with Red Curry Paste – I’m not sure if that flavor combination would work well here.
This is SO delicious, I can’t stop eating it!!! Thank you for this amazing recipe. Also, I love your YouTube channel, you are such an inspiration <3 🙂
★★★★★
So glad you enjoy it Kayla! It’s one of my favorites as well
I recently starting making the transition towards eating vegan with my boyfriend and dad. I told my dad about your blog as he sets aside Monday’s for his new vegan recipe experimentation day :). He’s already made your Mac n Cheese (again, awesome-ness) and yesterday he made this recipe…it’s amazing. The flavor combinations come together so perfectly and it’s a great hearty meal.
We are total food lovers and removing meat and dairy has been an easier transition with delicious recipes like the ones you create and share.
Keep up the good work, because I always look forward to when he chooses a recipes of yours
★★★★★
This stew was absolutely delicious. My family really loved it. As always, thanks for the recipe, Caitlin!
★★★★★
Hooray! So glad you liked it, Zoë
Just finished making this and it is O-M-G SO GOOD!!! Absolutely love the flavors. It didn’t take long and makes so much too; perfect for my meal prep for the week! Definitely a new go-to recipe 🙂
★★★★★
That’s awesome, so glad you enjoyed it! 🙂
I tries this recipe today. It sounded like it doesn’t have enough vegetables so I added some carrots and red bell peppers.
It turned out really good, even though I have to say you can’t really feel the peanut butter at all.
Additional notes from my experience:
1. It made a really big batch. I didn’t see that coming. I might have to freeze some for later (which is good actually).
2. For some reason, I cooked it for a really long time and the sweet potatoes and lentils didn’t get tender. Had to move it to the pressure cooker to get them soft. Next time I might make it in the pressure cokker too begin with.
Thank you so much for this recipe.
★★★★
Hi Caitlin! I love your blog and YouTube channel. You’re such a beatiful and inspiring soul. This dish looked so delicious, I decided to give it a try. I totally love it! Had it for dinner last night and leftovers at lunch today. I had even MORE leftovers so for dinner I used this dish as filling in bell peppers and roasted them in the oven. When they were done I garnished with avocado and spring onion. Really good! And I also want to tell you how much of an inspiration you have been for me. You opened my eyes to veganism, and made me look further into it. I’m only 14, but I’ve made it work. I became vegan a little over 2 months ago, and it has changed my life.❤ I’m so grateful.. I have the privilege to eat an abundance of whole foods and save lives in the process. If it hadn’t been for you, I might’ve never discovered this way of living. Thank you so, so much… I’m in the process of making my own blog like you, dedicated to vegan food, and I dream of becoming a youtuber. I hope one day my dreams will come true!☺️ Take care, xx?
★★★★★
Lea, thank you SO much for taking the time to write this beautiful message! I am so glad you are loving the vegan lifestyle 🙂 Also, I totally need to try stuffing this into peppers! That sounds delicious
So I am muslim and I was fasting today and I enjoy your videos and have started a vegan lifestyle. I never liked sweet potatoes but I wanted to consume them and today- OMG, this is so delicious!! You are so creative with your recipes its hard NOT to become vegan. I had been done with eating salads for months and wanted something warm and cozy. Thank you so much, will make this a lot!!!
★★★★★
I am so glad you liked it, Souma! 🙂
Hi Caitlin!
Can’t wait to try this — could I make it in the iPot?!
Thanks 🙂
Kylie
Kylie, YES! I actually filmed a recipe video for this using the iPot and hope to release it soon 🙂 Basically all you need to do is sautee the veggies in the pot per the instructions, then when it comes time to add the lentils, mix everything together and cook on Manual HI for 15-18 minutes. Let me know if you have any questions!
Sorry I didn’t mean to comment twice ? I thought I had deleted the first one, so I posted again. Haha whoops!
We had this for dinner tonight and it was perfect!! Husband, 8 year old and 5 year old approved. I love savory sweet potato dishes! We were in a rush so we just had it with some fresh sugar snap peas. Sweet and crunchy + rich and savory = I want to eat this everyday this week. Haha! We had plenty leftover for my husband to take to work all next week. I just made some brown rice and added some pomegranate seeds. Yum ?. I subscribe to your YouTube channel, but this is the first time I’ve made one of your recipes. It definitely won’t be my last. Thanks!
Wow Bonnie, all of those additions sound amazing! The next time Pomegranate seeds are on sale I know what I’m doing 😉 Thank you for sharing! And no worries about the double post <3
We made this tonight for dinner and it was perfect!! Husband, 8-year-old, and 5-year old approved. I love savory sweet potato dishes! We were in a rush so we just served it with some fresh sugar snap peas. Sweet and crunchy + rich and savory = I want to eat this everyday this week. Haha! I follow your YouTube channel, but this was the first recipe I tried to make myself. It definitely won’t be my last. Thanks!
I made a big batch of this as a meal prep for next week and it tastes amazing, ! I admittedly took tahin instead of peanut butter, because I didn’t have it at home, so I might not even have reach the highest level of amazingness just yet 😉 Thank you for another great recipe and all the effort you put into your blog!
★★★★★
Oooh tahini sounds like an interesting idea! Maybe I will have to try that next time 🙂
Thanks for the suggestion! I’m allergic to peanuts, and I tried this recipe tonight with tahini instead. I’m sure this tastes great with peanut butter, but tahini is also a great substitute! Great recipe, Caitlin!
★★★★★
Caitlin this recipe is delicious!!!! As soon as I read the ingredients I knew I wanted to make it. The sweet potato and the spices are amazing with the red lentils. I served it over brown rice and topped it with some avocado. One of the most delicious vegan recipes out there, and it will now become a staple of mine so thank you!! I halved the recipe because I cook only for myself and didn’t want to much left over, and I also left out the onion because I don’t like the taste, but everything else in this recipes is like my favorite ingredients combined!! I was also excited to try one of your recipes as you were one of the people that made me want to go vegan!! I have been vegan now for over 8 months, and it has been one of the best decisions I have ever made so thank you so much!! (I did take some pictures but don’t know how to send them to you) <3
★★★★★
Valeria, I am SO glad you enjoyed it! Thank you for sharing your story with me too 🙂 I love the addition of avocado!
Hey Caitlin!
I wanted to leave this note telling you how much you’ve been an inspiration to me! I’ve watched (almost) all your videos and love trying your recipes! I’ve been eating (almost) entirely vegan for over a month now and I’ve just noticed incredible changes in my body – both inside and out. I really don’t think I would’ve considered this transition if it wasn’t for your channel / blog, thank you so much for the help you’ve given me <3 Lots of love
Jess
★★★★★
Jess, that is AMAZING! Thank you for taking the time to send me this message <3 And I think you should give yourself a little more credit as well! 🙂
I recently starting making the transition towards eating vegan with my boyfriend and dad. I told my dad about your blog as he sets aside Monday’s for his new vegan recipe experimentation day :). He’s already made your Mac n Cheese (again, awesome-ness) and yesterday he made this recipe…it’s amazing. The flavor combinations come together so perfectly and it’s a great hearty meal.
We are total food lovers and removing meat and dairy has been an easier transition with delicious recipes like the ones you create and share.
Keep up the good work, because I always look forward to when he chooses a recipes of yours
★★★★★
Thank you SO much Lauren! That is so awesome, and I’m glad your dad is enjoying the recipes!