Lentil and Sweet Potato Stew

This winter comfort meal is perfect for lunch or dinner!

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10 mins
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40 mins
Lentil and Sweet Potato Stew.jpg


  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. 

  2. Add lentils, sweet potatoes, broth (or water), oregano and salt and pepper to the pot and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until lentils are tender.

  3. Once stew is cooked, add spinach and stir until wilted, about 2 minutes.

  4. Combine Greek yoghurt and lemon juice in a small bowl and mix thoroughly.

  5. Serve stew hot with a dollop of Greek yoghurt on top and enjoy!


  • 2 tablespoons olive oil 
  • 1 large onion, diced 
  • 4 cloves garlic, minced  
  • 2 cups red lentils, rinsed and drained 
  • 2 medium sweet potatoes, peeled and cubed 
  • 6 cups vegetable broth 
  • 1 teaspoon dried oregano 
  • 2 cups fresh spinach, roughly chopped  
  • For the Greek yoghurt: 
  • 1 cup plain Greek yoghurt 
  • 2 tablespoons freshly squeezed lemon juice 
Lentil and Sweet Potato Stew.jpg

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