Lentil-Sausage Stew With Sweet Potato “Croutons”

This is the kind of stew that earns its place in your weekly rotation. Ground turkey seasoned with sage and paprika simmers with hearty lentils and tomatoes for a high-protein, filling meal that comes together in just over an hour. Roasted sweet potato cubes replace croutons for a more nutritious finish.

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This one’s a great meal prep option for the week. It’s hearty enough to have for lunch and keep you full throughout the day. You can also boost the nutrition benefit by adding vegetables to the stew like carrots, celery, leafy greens or squash.

Active time: 20 minutes | Total time: 1 hour, 10 minutes

Turkey Lentil Stew With Sweet Potato “Croutons”

Ingredients

  • 1 medium (150g) sweet potato, cubed
  • 1 tbsp olive oil
  • 12 oz. (340g) 93% lean ground turkey
  • 2 tsp dried sage, rubbed
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1 large (160g) onion, chopped
  • 2 medium tomatoes (250g), chopped
  • 1 cup (200g) brown or green lentils
  • 1 tbsp tomato paste
  • 4 cups water
  • 1/2 tsp crushed red pepper
  • 1/4 cup (22g) shredded Parmesan cheese

Directions

Preheat the oven to 400°F (200°C). Place the sweet potato cubes on a rimmed sheet pan. Drizzle with 2 tsp of the olive oil, toss to coat, and spread into an even layer. Roast for about 20 minutes, or until the sweet potatoes are tender when pierced with a paring knife. Set aside.

In a large bowl, combine the ground turkey with the sage, paprika, and basil, mixing well.

Heat the remaining 1 tsp olive oil in a large pot or Dutch oven over medium-high heat. Crumble the turkey mixture into the pot and cook, stirring frequently, until browned and cooked through to an internal temperature of 165°F (74°C), about 3 minutes. Add the onion and cook for 1 minute. Stir in the tomatoes, lentils, water, and tomato paste, then bring to a boil.

Cover, reduce the heat to medium-low, and simmer for 40 minutes. Uncover, stir in the crushed red pepper, and continue cooking until the lentils begin to break down and the stew thickens, about 10 minutes more.

Stir in the Parmesan cheese. Divide the stew among 4 bowls and top each serving with about 3 tbsp of the roasted sweet potato cubes.

Serves: 4 | Serving Size: 2 cups stew and 3 tbsp croutons

Nutrition (per serving): Calories: 305; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 64mg; Sodium: 172mg; Carbohydrate: 26g; Dietary Fiber: 8g; Sugar: 5g; Protein: 27g

Nutrition Bonus: Potassium: 768mg; Vitamin A: 34%; Vitamin C: 20%; Calcium: 12%

Originally published October 27, 2020; Updated July 2026

The post Turkey Lentil Stew With Sweet Potato “Croutons” appeared first on MyFitnessPal Blog.



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