Vegan Sweet Potato Coconut Lentil Stew

Thick and hearty Sweet Potato Coconut Lentil Stew is packed with good-for-you ingredients: delicious sweet potatoes, kale, and lentils! This soup is incredibly filling and truly comfort in a bowl. Vegan, Dairy-free, Gluten-Free.

On a cold (snowy) day there is no better one-pot meal than a coconut lentil stew. Made with simple ingredients like sweet potatoes, lentils, coconut milk that are simmered to perfection to make a rich and flavorful soup/stew.

There can be tons of variations when it comes to choosing your veggies for stew: swap sweet potatoes to pumpkin, squash, regular potatoes, chickpeas, green beans, and so on.

Serve with ciabatta, cornbread, chili flakes, and freshly chopped cilantro. Simply delicious!

Why is coconut milk good for you?

I love making soups, stews, sauces with coconut milk. I think it is so versatile and has such a rich and flavorful taste that you just can’t resist. And it is a must-have in a vegan foodie kitchen. 

There are also several articles about coconut milk and coconut cream that all prove how nutritious it really is. 

Do you like coconut milk and use it in your recipes? If not, what do you use instead but dairy-free?

Vegan Sweet Potato Coconut Lentil Stew Recipe

• 2 medium sweet potatoes, diced, 1-2 inch thick
• ½ cup brown lentils, properly rinsed
• 4 cups kale, stems removed and leaves chopped 
• 3 ¾ vegetable stock
• 13.5 oz can coconut milk, unsweetened
• 1 tbsp vegetable or coconut oil
• 1 tbsp lime juice
• 1 tsp chili flakes
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp ginger, minced
• 1 small white onion
• 3 garlic cloves, minced
• salt to taste
• cilantro, chili flakes, fresh jalapeno, lime wedges, for garnish

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How to make Vegan Sweet Potato Coconut Lentil Stew

• In a large pot over medium heat, add oil and saute onions until translucent. Add ginger, garlic, chili flakes, coriander, cumin, turmeric. 

• Add the sweet potatoes to the pot and stir to coat in the spices. Follow with lentils and stir to combine all the ingredients. 

• Pour in the vegetable stock, cover with the lid and bring to a boil. 

• Reduce the heat to low and simmer until lentils become tender but the potatoes almost cooked. 

• Stir in the coconut milk and kale. Add the lime juice. Continue to simmer with closed lid until kale is softened slightly about 3 minutes. Season with salt if needed and simmer for a few minutes more. 

• Your stew is ready! Pour into individual bowls and garnish with fresh sliced jalapenos, chili flakes, lime wedges, cilantro. Serve with fresh bread or cornbread.

Do I need to soak lentils?

Lentils to do not require soaking like other pulses. I usually just rinse them multiple times with cold water until all the dust is removed. This way they’ll also cook even faster.

What to serve with this Sweet Potato Coconut Lentil Stew

Something starchy:

• Crusty bread

• Biscuits

• Cornbread

Something fresh:

• Green salad

• Tomatoes

• Lime

• Fresh Herbs

Variations of Vegan Sweet Potato Coconut Lentil Stew 

• Swap sweet potato to butternut squash, acorn squash, pumpkin, cauliflower (I also have a similar and very delicious Chickpea and Cauliflower Coconut Curry recipe), carrots, turnip, rutabaga, kabocha.

• Swap lentils to barley, chickpeas, red lentils (should be added on very last step when simmering)

• Swap kale for spinach, green beans, mushrooms, parsnips, celery, 

How long does lentil stew last?

Keep refrigerated for 3 days, it will actually taste so much better on the next day!

If you try this recipe, please leave a comment and a star rating below.  I’d love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!

This Vegan Sweet Potato Coconut Lentil Stew recipe is adapted from The First Mess.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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