Slow Cooker Lentil Sweet Potato Stew

Are you tired of soup, chili and stew recipes? Probably not...because its colder than a witch's naughty bits and everyone loves a heart warming bowl of soup. 

Yes, this is a meat-free recipe - GASP (very unlike me, I know) - but, hey, I gotta please my vegetarian frandz too. Lentils remind me of my grandma...that Italian knew how to make some dope lentil soup. So with a touch of nostalgia and absolutely no effort at all, this stew is a joy to make...and eat. It also thickens a bit after you store it in the fridge, so it's arguably even better eaten as leftovers.

And while lentils provide a good source of vegetarian protein, if you're craving a dose of the meat sweats, just go ahead and throw a pound of ground beef into the slow cooker and calm yourself.


  • 3 sweet potatoes, peeled and cubed
  • 1.5 cups uncooked lentils
  • 1 yellow onion, diced
  • 4 cups bone broth of choice
  • 2 cloves of garlic, minced
  • 1 tbsp cumin
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1/2 tsp turmeric
  • 2 bay leaves


  1. Place all ingredients in your slow cooker and cook on LOW for 6 hours.
  2. Remove the bay leaves and serve! Store leftovers in the fridge for up to a week. These are arguably better leftover...