Spicy Lentil and Sweet Potato Stew With Chipotles Recipe (2024)

Very fragrant dish while under preparation. I used vegetable broth instead of water and steamed the carrots before adding them at the very end, hoping their texture would compliment the softer sweet potatoes - it worked! Delicious, too.

Two peppers added just the right amount of heat according to my husband and son. I used a colorful lentil medley and a couple splashes of plum vinegar at the end to brighten up the dish, which made it perfect.

This came out a little bland for my tastes, however, my wife loved it. I barely tasted the chipotles and might use the entire can next time. I added some sriracha to spice things up a little. This makes a huge pot with plenty of leftovers. Good for crowds.

I made this with a few additions. Thought it was quite good. I had a good homemade stock that I used instead of water. Also, I added some already cooked pork shoulder pieces (if I didn't have them I might have added some chorizo). And at the end I mixed in a fair bit of kale, which added a leafy green to this one-pot dinner, along with a bit of fish sauce to provide a bit of depth.

I doubled the chipotles and used veggie broth instead of water when I made this for a holiday party. The vegans and omnivores went to war over who got to eat it. Next time I'll double the recipe to keep peace.

Didn't have any limes or sweet potato but I subbed in a butternut squash and added a bit of pepperoncini. Loved it!
Will definitely make this again, maybe with a little less water and cooking the carrots less to add some texture interest.

As many commenters did, I used this as a base to improvise from so that I could use up some bits and bobs. I used 2 c. coconut milk in addition to 4 c. stock, rather than water, which made it satisfyingly rich. I added curry powder (2 tbsp) coriander (1 tsp) and ginger (about 1 tbsp). I was pleasantly surprised how well these flavors went with the chipotle. And because we had it, I browned some Italian sausage and added that about 20 minutes into the simmer.

This was hearty and delicious. I used purple sweet potatoes and chicken stock, along with a can of fire roasted diced tomatoes. Also added some chopped chard at the end. I finished it off with a splash of red wine vinegar as I didn't have limes. Definitely a comforting way to usher in soup season!

Per comments below, I used 4 1/2 cups vegetable broth - next time I'll use 5. And there will be a next time as this was delicious. Only had 1 carrot, but that was OK since the sweet potatoes were plenty sweet. I will also use 3 chipotles next time. Didn't have any limes so I splashed some Outerbridge's Sherry Pepper sauce over it at table, which was perfect (it's the ultimate condiment!).

This is one of my go-to recipes when I need something simple and inexpensive. I often sub butternut squash for the sweet potatoes. I like things spicier, so I always use at least two chipotles and I never seed them. I think one chipotle would be much too mild. I often through in kale or another green if I have it on hand. I saw another reviewer mentioned adding 2 tbs of miso. I tried adding miso the last time I made it, and the addition was phenomenal. I will continue adding miso in the future.

I'd recommend using chicken or veggie stock, and upping the amount of adobo you use (scrape some sauce from the can). I also gave it some smoked paprika and a dash of cinnamon. I really let this reduce down past a stew, making a great filling for tacos or even something resembling a veggie sloppy joe. Great pandemic food for those lentils you bought due to Covid-19.

I made this recipe in the instant pot. I only added 4 cups of liquid- cooked it for 12 min and let it rest for 5 min before opening the valve. It was very nice and filling.

Add celery for crunchKeep seeds for spice

I thoroughly enjoyed this stew. So good -I will definitely make it again (and again). Pomegranate vinegar coupled with the lime juice and cilantro added a fresh pop at the end, but the star of this stew is the melding of sweet potatoes and Chipotle. I can't wait for leftovers tomorrow.

Good! And leftovers were good too. Didn't have Chipotle so I used lots of regular chili powder. Ate with rice

This is an excellent dish - like other users in the comments, I tweaked it a little bit. I doubled the onions, garlic, and added an extra carrot and sweet potato. I used veggie stock instead of water and added a can of coconut milk at the end. Used an entire can of the goya brand chiptole chilis in adobo plus half its sauce. Added finely ribboned collard greens towards the end of the simmering. Once done, stirred in the juice of a whole lime and whole bunch of chopped cilantro. Outstanding meal!

Satisfying on a cold winter's day! This had great flavor and will definitely make again. Left the lid partially on/off while it simmered to help reduce the liquid, as we like things more stew-y vs. soup-y. Added some leftover rice and beans and collard greens from New Years meal-perfect way to repurpose leftovers. Once I did this I ended up adding a little more adobo sauce-just a smidge. Used red wine vinegar like others had suggested.

Delicious. Flavors were very sweet to me, with both the carrots and sweet potatoes in the soup. I used veggie stock rather than water and added additional stock and extra garlic. It came together quickly. While the lime juice added a nice flavor, next time I would add another tart component to balance the sweetness such as a dollop of yogurt or tzatziki on top.

I made 1/2 the recipe tonight but used two adobo chilis and used veggie broth in place of the water. Loved the dish and my husband, an avowed carnivore, loved it too.

Good base recipe, but I dressed it up like most of the commenters. I used double the tomato paste and an extra clove of garlic, added smoked paprika, a knorrs vegetable bouillon cube, and a generous amount of Braggs liquid aminos for that salty umami depth that it needed. I loved how it came out in the end!

Definitely going into rotation, especially for chilly days. For us: more garlic; cayenne pepper ok substitute (1/4-1/2 tsp); ground cumin (a generous tsp), and lemon juice—we usually have lemons in the pantry, almost never limes. Prep is not complicated, then you get to leave it alone.

threw in some kale from my garden at the end

Added 2 Tb Miso, used CK broth instead of water, used 2 chipotles and 2 teaspoons of the “juice”, also fired a jalapeño ad added with seeds. 2 celery stalks w/ onion.

2 Tb Miso, used chicken broth instead of water, added fired Jalapeño pepper, used 2 chipotle peppers with 2 teaspoons of liquid. Added celery w/ onion

For a non-spicy version, add 1/4 tsp chipotle pepper, two tablespoons of vegetarian broth mix. Add a few handfuls of greens like kale or spinach.

The carrots are an aromatic in this recipe, so they should be cooked down in that early stage with the onion and garlic to contribute to the flavor, not added later as a co-star to the lentils and sweet potatoes :)

I subbed 2 cans of coconut milk for 2 cups of water, used stock instead of water for the rest of the liquid, and I added extra cumin, peppers, cinnamon, smoked paprika, and what I thought was too much chili powder. It was delicious and I think this will become a lunch staple for me.