Hearty Vegan Squash, Sweet Potato & Lentil Stew Recipe
Published on April 20th, 2026
Intermediate
As the weather cools down and we start craving cosy, comforting meals, there's nothing quite like a big, warming bowl of stew. Today, we're sharing our ultimate Squash, Sweet Potato, and Lentil Stew.
This plant-based, vegan-friendly recipe is the perfect blend of savoury depth, natural sweetness, and earthy greens. The best part? It’s a "make-ahead" champion. The flavours meld beautifully overnight, meaning this stew tastes even better the next day!
Whether you are fully plant-based or just looking for a meatless Monday winner, this vibrant squash and lentil stew is packed with fibre, protein, and incredible flavour.
Why This Recipe Works
Flavour-Packed Secret Weapon: We use the flavorful oil straight from a jar of sundried tomatoes to roast the vegetables and sauté the aromatics. It adds a deep, savoury umami base without requiring a dozen different spices.
Texture Perfection: Roasting the butternut squash and sweet potatoes separately ensures they get beautifully caramelised edges rather than turning to mush in the broth.
Nutrient-Dense: Packed with complex carbs from the root veggies, plant protein from the lentils, and vitamins from the hearty cavolo nero (black kale).
Meal-Prep Friendly: This vegan sweet potato lentil stew is perfect for batch cooking and keeping in the fridge for easy lunches throughout the week.
Ingredients
- 700g Sweet Potato & Butternut Squash
- 6 Sundried Tomatoes in oil: Chopped. Crucial step: Reserve 2 tablespoons of the oil from the jar for cooking!
- 1 tsp garlic granules
- 1 Onion & 2 Cloves Garlic: Finely chopped
- 1 Celery Stalk: Finely chopped
- 200g pack Cavolo Nero: Stalks finely sliced and leaves shredded
- 400g can of Lentils: Drained and rinsed
- 750ml Vegan Stock
- 1 tsp Ground Coriander
- • ½ tsp Salt
Instructions
- Preheat your oven to 220°C (Gas Mark 7). On a large baking sheet, toss the cubed sweet potato and butternut squash with 1 tablespoon of the reserved sundried tomato oil. Season generously with salt and pepper. Spread the vegetables out evenly and roast for 35 minutes, giving them a stir halfway through until they are tender and caramelised.
- While the veggies are roasting, heat the remaining 1 tablespoon of sundried tomato oil in a large saucepan over medium-high heat. Add the finely chopped onion and salt, frying for 2-3 minutes until softened. Add the sliced cavolo nero stalks, chopped garlic, and celery. Fry for about 10 minutes, stirring regularly, until tender.
- Stir in the chopped sundried tomatoes and ground coriander, frying for 2 more minutes until fragrant. Next, stir in the drained lentils and vegan stock. Bring to a gentle simmer and let it bubble away for 5 minutes to let the flavours marry.
- Add the shredded cavolo nero leaves to the simmering pot and cook for a final 5 minutes until wilted and tender. Remove the saucepan from the heat and gently tumble in your beautifully roasted sweet potato and butternut squash.
- Divide the hearty stew between warm bowls. Lemonsalt tip: Top it off with a little grated vegan cheese (or standard cheese if you aren't strictly plant-based) and serve with crusty bread to soak up the delicious broth.
Frequently Asked Questions
Can I freeze this sweet potato and lentil stew?
Yes! This stew freezes beautifully. Let it cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water or stock if it has thickened up too much.
Can I use dried lentils instead of canned?
Absolutely. If using dried lentils (like brown or green lentils), you will need to simmer them in the vegetable stock for about 20-30 minutes before adding the cavolo nero leaves. You may also need to increase the amount of vegetable stock by 250-500ml to account for the liquid the dried lentils will absorb.
What can I substitute for Cavolo Nero?
If you can't find cavolo nero (Tuscan kale), curly kale, Swiss chard, or even hearty spinach will work perfectly. If using spinach, simply stir it in during the last 2 minutes of cooking just until wilted.
Do I have to roast the squash and sweet potatoes first?
While you could simmer them directly in the broth for a one-pot meal, roasting them first is our top recommendation. Roasting caramelises the natural sugars in the sweet potatoes and squash, adding an incredible depth of flavour and preventing them from getting soggy.
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