Lentil & Sweet Potato, Moroccan Stew

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Lets Go On A Magic Carpet Ride And Go Some Place Warm.

How have you been you lovely people? It’s freezing here down under in cold Melbourne. We’re still in winter, which is as expected but being August you’d think we’d be nearing the end and would start seeing a bit more sunshine. But it seems like that’s not the case here, just lots of gloomy, windy, cold wet days.

But on the up note, cold wintry nights call for warm, steamy, comfort food, both sweet and savoury. And this Moroccan lentil, chickpeas, sweet potato stew sure fits that category.

Made from chickpeas, lentils, sweet potatos and spices slowly simmering for over a couple of hours, this aromatic delicately sweet stew will sure give your taste buds a burst of middle eastern flavours, that’s sure to take you on a magic carpet ride… Sorry that was bad 😂😂😂

Very easy to make, simply put all the ingredients together and let the slow cooking work its magic. Easy!

Ahhhhh wishing I was away in the beautiful Sahara dessert but I’m here with this stew, some fragrant Persian saffron rice, warmed pita bread and coconut yogurt will have to do and I’m not complaining.

Stay warm people.

Di x


Sweet Potato Lentil Moroccan Stew

Lets go on a magic carpet ride and go some place warm
Course Main Course
Cuisine Middle Easten
Keyword Vegan
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Calories 224 kcal


  • 3 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp tumeric
  • 1/2 tsp nutmeg
  • 1/4 tsp chilli powder
  • 2 tbsp water
  • 1 brown onion chopped
  • 1 carrot grated
  • 4 cups water
  • 425 gram diced tomato
  • 1 cinnamon stick
  • 2 bay leaves
  • 400 grams chick peas raw & soaked
  • 1 sweet potato chopped
  • 1 cup red lentils raw & soaked
  • 4 cups vegetable stock
  • 100 gram silver beat chopped
  • 2 tsp sea salt
  • 200 gram dairy free yogurt


  1. In a large pan on low heat , gently toast spices till fragrant roughly 1 min

  2. Turn heat up and add onion, carrots, water and sautes still just soft

  3. Add chick peas, tomato, water, bay leaves, cinnamon and mix

  4. Turn heat on low and let stew simmer for another 60 min

  5. Add lentils, sweet potato, vegetable stock and stir. Let simmer for another 90 min or until chickpeas are cooked and soft

  6. When chickpea is soft and tender, add the silver beat and let it cook for another 10 min

  7. When ready to serve, drizzle desired amount of coconut yogurt over the stew. 

  8. Serve with rice or pita bread

Recipe Notes

Raw chick peas and lentils was used in this recipe.

Chick peas and lentil have been soaked prior.

To speed cooking time, you can use tin chick peas and lentils. 

Chick pea and lentils will absorb the stock during the cooking process. Add more stock if stew is too dry or a runnier stew is preferred.

Stew can also be cooked in a slow cooker. 

*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Sweet Potato Lentil Moroccan Stew
Amount Per Serving (340 g)
Calories 224 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1115mg48%
Potassium 633mg18%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 8g9%
Protein 12g24%
Vitamin A 4720IU94%
Vitamin C 16.3mg20%
Calcium 121mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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