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Moroccan Lentil and Sweet Potato Stew

Moroccan Lentil and Sweet Potato Stew


Moroccan Lentil and Sweet Potato Stew


As the weather grows colder, all I want to do is curl up on the couch with a big bowl of stew. Not to mention that soups are so easy when it comes to meal prep for the week. I throw everything into one pot on Sunday, come back 30 minutes later and have a delicious, well-balanced meal ready for the rest of the week.


I found this recipe about a year ago and make it almost once a month. It is so addicting that I even make it during summer. I have to resist the urge to lick the bowl. And the stew doesn’t just taste delicious; it is a good source of protein from the lentils and is packed with nutrients.


So here it is! I hope you enjoy it as much as I do.


Lentil and Sweet Potato Stew


Serves: 6 Servings



1 Tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 cups green lentils, rinsed

1 large sweet potato, peeled and cubed

6 cups vegetable broth

2 bay leaves

1⁄2 tsp. turmeric

1⁄4 tsp. cumin

1⁄2 tsp. black pepper

1⁄2 tsp. sea salt

Fresh parsley, as garnish




  1. In a large pot on medium high heat, drizzle a little olive oil and saute onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we’ll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
  2. Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
  3. Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy

Nutritional Information


Serving Size: 3⁄4 cup • Calories: 231 • Fat: 2.4 g • Saturated Fat: 0.3 g • Carbs: 38.3 g • Fiber: 15.6 g • Protein: 11.2 g • Sugar: 3.5 g • WW Freestyle Points: 2


Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/lentil-and-sweet-potato-stew/